Place the cayenne and ancho peppers in a small bowl and cover with 1/2 cup boiling water. Allow to cool to room temperature. Briefly chop the onion in a blender or a food processor equipped with a chopping blade. Add the cayenne and ancho peppers and water and puree for 1 minute. Add remaining ingredients. Puree for 1 to 2 minutes, until smooth. Place the puree in a small saucepan over medium heat. When it begins to simmer, reduce the heat, cover and simmer for 10 minutes, stirring often. Cool before serving. The flavor improves if the sauce is refrigerated overnight.
Makes about 2 1/2 cups.

Per 1/4 -cup serving: fats: 3 grams (40% of calories) calories: 68 cholesterol: 0 milligrams carbohydrate: 11 grams protein: 1 gram sodium: 825 milligrams

From: "Biker Billy Cooks With Fire" By Bill Hufnagle (hearst Books, 1995). Via : www.news-observer.com
Posted By: www.news-observer.com
Post Date: 7/7/98