Salsa de Chile Roja (Red chili Sauce)

makes 2 cups

4 dried ancho or Pasilla chilies, or 3 tablespoons chili powder, or 1
teaspoon crushed red pepper
4 medium tomatoes (1 1/2 pounds) or 15 oz can tomato puree
1 medium onion, cut up
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon sugar
1 tablespoon cooking oil

     Cut chilies open. Discard stems and seeds. Cut chilies into small
pieces with scissors or a knife. (do not touch eyes. I made that mistake.
Just a corner and I did some fast moving with water and had a red eyeball
for 2 days. :-)Place in bowl. Cover with boiling water. Let stand 45 - 60
minutes. Drain. To peel tomatoes, dip them in boiling water for 30
seconds. Plunge into cold water. Slip skins off. Quarter tomatoes. Place
in blender container, cover and blend till nearly smooth. Measure 2 cups
of the blended tomatoes. return to blender container or place canned
tomato puree into blender container. Add the drained chilies or chili
powder or crushed red pepper. Add onion, garlic, salt and sugar, cover and
blend till smooth. In 1 1/2 quart saucepan combine tomato mixture and
cooking oil. Cook and stir over medium heat about 10 minutes or till sauce
is slightly thickened. 

leig@aol.com(Lei Gui)
http://www.geocities.com/Heartland/Meadows/3658
Lei Gui
Bronx,NY
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