Categories: Sauces, Hot, Spices/etc., Mexican 
      Yield: 2 servings 
  
     12    Dried ancho chilies                      -chopped tomatoes 
      1 ts Salt (or to taste)                3/4 ts Ground cumin 
      2 c  Boiling water                     1/4 ts Tumeric 
      1 ts Dried oregano                       2 md Garlic cloves, minced 
      1 c  Peeled, seeded and finely       
  
  Seed and stem chilies under cold running water.  Break into one-inch 
  pieces.  Place in medium bowl.  Add boiling water and soak one hour. 
   
  Strain chilies through sieve, reserving liquid.  Add tomatoes, garlic, 
  salt, oregano, cumin and tumeric, and blend well.  Pour mixture into heavy 
  small saucepan.  Add one cup reserved soaking liquid.  Bring to boil, 
  stirring constantly.  Reduce heat and simmer until sauce thickens and coats 
  spoon, ten to fifteen minutes.  Serve at room temperature.  From Bon 
  Appetit, Dec '85. 
   
  Makes 2 cups