Red Chile Sauce El Cholo

Yields 1 Cup
Here are several basic, simple and easy to make sauces with which to
start.

     5           Dried Poblano or           1 tsp       Oregano, Ground
                 Anaheim Chiles             3 Tbls      Chile Paste (See the
   1/4 Cup       Liquid from boiling                    Instructions)
                 the Chiles (See the        2 Cups      Canned Tomatoes,
                 Instructions)                          W/Puree, Crushed
   1/4 Cup       Olive Oil                1/2 Cup       Chicken Broth
     1 Cup       Onion, Chopped               -         Salt
 1 1/2 tsp       Garlic, Minced               -         Pepper
     1 tsp       Cumin, Ground

Cut the chile peppers open.
Discard the seeds.
Cook the chiles in a small pot of boiling water until they are softened
(about 5 minutes).
Drain, reserving the amount of liquid specified in the ingredients.
Puree the chiles with the liquid.
Transfer the chili paste to a bowl.
Heat the olive oil in a large, heavy skillet over medium heat.
Add the chopped onion and garlic.
Saute until golden (about 6 minutes).
Mix in the ground cumin, oregano and the specified amount of chili paste.
Cook for 3 minutes, stirring occasionally.
Add the tomatoes and the broth.
Simmer until slightly thickened (about 20 minutes).
Season to taste with salt and pepper.
Cover.
Refrigerate.
Rewarm before using.

Joel.Ehrlich@salata.com (Joel Ehrlich)

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html