Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  dried ancho chiles -- (about 5), toasted,
                        -- seeded *see note
  2 1/2           cups  boiling water
  2        tablespoons  vegetable oil
  2        tablespoons  tomato paste
  1              clove  garlic -- minced
     1/2      teaspoon  salt
     1/2      teaspoon  dried oregano leaves -- crushed
     1/4      teaspoon  ground cumin
     1/3      teaspoon  ground coriander

Preparation:

*note: devein and rinse Place chiles in medium bowl; cover with boiling water. Let stand 1 hour. Place chiles along with soaking liquid in blender; process until smooth. Pour into 2 quart saucepan; whisk in remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to very low. Cover and simmer 10 minutes stirring occasionally. Makes about 2 1/2 cups. Notes: Sauce can be refrigerated, covered, up to 3 days or frozen up to 1 month.

Nutritional Information:

276 Calories (kcal); 28g Total Fat; (86% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 1344mg Sodium