Red Chile-Tomato Sauce:

Red Chile-Tomato Sauce:
3 ancho chiles
3 tablespoons vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 cup dry white wine
2 (16-ounce) cans plum tomatoes, pureed
3 cups homemade chicken or vegetable stock
1 to 2 tablespoons honey
Salt and freshly ground black pepper

Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth.

Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve.
Makes 4 cups. 1/2 cup serving.

Number of Servings: 8

Recipe submitted by SparkPeople user LAUR5438.