Red Sauce

• 8 each Ancho Chilies
• 3 1/2 cups Warm Water
• 1/2 cup Onion -- Chopped
• 2 each Garlic; Cloves -- chopped
• 1/4 cup Vegetable Oil
• 8 ounces Tomato Sauce -- 1 cn
• 1 tablespoon Oregano Leaves -- Dried
• 1 tablespoon Cumin Seed
• 1 teaspoon Salt

Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2- quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat.

Simmer, uncovered, 20 minutes; cool. Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce.