Yield: 1 Servings
Measure | Ingredient |
---|---|
10 \N | Dried red New Mexican chiles stems and seeds removed |
2 tablespoons | Olive oil |
5 \N | Cloves garlic |
1 teaspoon | Ground cumin |
1 teaspoon | Ground cinnamon |
1 teaspoon | Ground coriander |
1 teaspoon | Ground caraway |
Cover chiles with hot water and let stand for 15 minutes until soft.
Place chiles and remaining ingredients in a blender and puree until smooth using water that the chiles soaked in to thin it. The sauce should have the consistency of thick paste.
Cover with a thin film of olive oil to preserve a couple of months in the refrigerator. Heat Index = 7