5 dried Ancho chilies
1 tsp. red chili peppers, crushed
1 c. canned Italian plum tomatoes, drained & cut
1/2 c. onion, chopped
1/4 c. olive oil
1/2 tsp. salt
1 tbsp. red wine vinegar
1 c. boiling water
1 clove garlic, minced
1 tsp. sugar
1/8 tsp. pepper

1. Run cold water over the chilies while removing the stems. Tear each in half, remove seeds and veins. Place in small bowl and pour boiling water over them, let stand 30 minutes.

2. Drain - reserving 1/4 cup liquid. Combine chilies, liquid, crushed chili, tomatoes, onion and garlic in blender. Puree until smooth.

3. Heat oil in small skillet. Add puree; cook uncovered 5 minutes. Add sugar, salt and pepper. Remove from heat, add vinegar. Serve warm, makes 2 cups.