Rojo Sauce can be a bit on the spicy side. If you feel the need to calm it down, just add more tomato sauce.

4 dried ancho chilies ( or pasilla chilies)
1 10 oz can tomatoes with green chilies
1 8 oz can tomato sauce
1 medium medium onion, cut up
1 clove garlic, minced
1 tsp salt
1/4 tsp sugar
1 Tbsp cooking oil

1. Cut chilies open discard stems and seeds.
2. Cut chilies into small pieces with scissors or a knife and place in the jar of a blender. Add boiling water to cover and let stand 45 to 60 minutes to soften, then drain.
3. Add all remaining ingredients to the blender along with the chilies, cover and process until smooth.
4. If desired, transfer the sauce to a saucepan, then cook and stir over medium heat about 10 minutes or until sauce is slightly thickened.

Servings: 6