Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Basic red sauce   Yield: 4 Servings   8 ea Ancho Chilies      3 1/2 c Warm Water 1/2 c Onion; Chopped      2 ea Garlic; Cloves chopped 1/4 c Vegetable Oil      8 oz Tomato Sauce; 1 cn 1 tb Oregano Leaves; Dried      1 tb Cumin Seed 1 ts 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 workbowl 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.