Sauces

This recipe has been around for a while and I don't recall exactly where or when I first discovered it. It is southwestern influenced so this gypsy may have collected it in California, Mexico, Texas, Arizona or Nevada. My little wagon gets around this country so all things are possible. I like to make chicken tortillas rolled with cilantro and onions covered with this sauce and baked. This works really well on chicken many ways. It is one of those staple sauces you try on various things then decide where you like it best. If it is time to kick up the taste buds and chocolate doesn't satisfy your restless soul go for the spice. We all need a little spice in our lives. Make it when you want your kitchen to have that roasted pepper smell. When you just can't get away to a new location but want to feel like you have. It is oh so easy but so rewarding. It doesn't really have a name so I officially name it kicked up ancho sauce.

Kicked Up Ancho Sauce

2 1/2 cups chicken stock ( I use Pacific Organic low sodium)
13 oz chopped tomatoes no salt (I use 1/2 of Pomi 26 oz box all natural no sodium)
1 medium white onion coarsely chopped
2 garlic cloves peeled
1/4 tsp salt
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
1 tsp dried oregano
2 dried ancho chili peppers seeds and stem removed
15 no salt white corn tortilla chips
All my spices and the ancho are always the best I can buy. I use Penzeys Spices

Place all ingredients except tortilla chips in stockpot bring to boil reduced heat and simmer 15 minutes. Add tortilla chips and continue to simmer 15 minutes more. Remove from heat and cool. Place in blender and puree. Keep refrigerated. If you like it more kicked up add more ancho.