12 dried ancho peppers or dried mild New Mexico red peppers finely chopped
4 dried chipotle peppers or 4 canned finely chopped
3 cups of water
1/2 cup finely chopped onion
1 tbs snipped fresh oregano or 1 teaspoon dried
3 cloves of garlic minced
1 tbs olive oil
1-1/2 cups chopped tomatoes
1/4 teaspoon salt
1/4 teaspoon ground cumin
Cut up peppers, discard stems and seeds. Bring water to boil, remove from heat. Add peppers and let stand for 45 to 60 minutes to soften. DO NOT DRAIN. Meanwhile in a large skillet, cook onion, oregano and garlic in hot oil for 3 minutes. Remove from heat and set aside. Place half of the undrained peppers and half of the chopped tomatoes in a food processor and process until nearly smooth. Strain through a fine sieve to remove any stems or seeds from tomatoes and peppers. Repeat this process with the remaining peppers and tomatoes. Add to onion mixture in skillet along with salt and cumin. Bring to a boil, reduce heat and simmer uncovered for 20 to 25 minutes. Serve with huevos rancheros, grilled meats and poultry.