| - About 8 ancho chilies (about 2 to 2½-oz), stems removed & seeded - ½ cup dried cherries - 1 can 23-oz plum tomatoes, puréed - 2 tablespoons olive oil - 2 tablespoons puréed roasted garlic - 1 teaspoon ground cumin - 1 tablespoon fresh or dried oregano - salt to taste - cayenne pepper (optional) 1. In a pan, bring about 4 cups of water, remove from the heat & add the chilies Cover and let stand for about 20 minutes to re-hydrate 2. Remove the chilies from the water (reserving soaking liquid), cool Note: Taste the soaking liquid, if bitter throw away & use water, vegetable or chicken stock 3. In a food processor, puréed the chilies & cherries (with 1 cup of liquid) until smooth; set aside 4. In a sauce pan, sauté the garlic, cumin & oregano in the oil, until warmed through Add the puréed tomatoes and 1 cup of liquid Stirring on occasion 5. When reduced slightly, add the chili purée 6. Cook until the sauce thickens slightly, about 15-20 minutes 7. Put thru a fine sieve or food mill Season with salt to taste If the sauce it too thick, add more soaking liquid For a spicier sauce, add cayenne pepper to taste Yields about 4½-5 cups |
| Red Enchilada Sauce |