Source: dLife

A thick pureed sauce of chilies, tomatoes, and spices.

Servings

1 Chili Peppers, ancho, dried , stem, seeds, and veins discarded
2 fresh tomatoes , chopped
1 medium red bell peppers , chopped
1 small onions , chopped
2 medium garlic cloves , minced
0.5 tsp marjoram, leaves, ground
0.12 tsp ground allspice
1 cooking spray
1 bay leaves
1 pinch salt

1 Soak ancho chili in boiling water 10 to 15 minutes or until tender; strain.
2 Using food processor or blender, puree chili, tomato, bell pepper, onion, garlic, marjoram, and allspice until smooth.
3 Heat a cooking spray coated frying pan over medium heat. Cook chili sauce and bay leaf until thick, stirring occasionally. Remove bay leaf and sprinkle with salt. Serve hot.

The consistency should be slightly thick, but not very thick. This is great served over beef or pork.