Enchilada Sauce Recipe

2 cups

Ingredients:

1 ancho chili, stem, seeds and veins discarded

1 1/2 cups chopped tomato

3/4 cup each: chopped red bell pepper, onion

2 cloves garlic, minced

1/2 teaspoon dried marjoram leaves

1/8 teaspoon ground all spice

1 bay leaf

Salt, to taste

Method:

Cover ancho chili with boiling water in small bowl, let stand until softened, 10 to 15 minutes, drain. Process all ingredients, except bay leaf and salt in food processor or blender until almost smooth. Simmer sauce and bay leaf in greased small skillet until thickened to a medium sauce consistency, discard bay leaf and season with salt.

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