Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 | Ancho chilies; stemmed & seeded |
| 1 small | Onion; peeled and chopped |
| 1 | Clove garlic; peeled and chopped |
| 1 | Jalapeno; chopped |
| 1 | Serrano chili; chopped |
| 1 | Chipotle chili; chopped |
| 1 small | Bunch fresh cilantro |
| 1 cup | Rich chicken stock |
Place all ingredients in a medium saucepan over medium heat. Bring to a boil, then simmer for 10 minutes. Pour into a blender and puree until smooth. Set aside until ready to use.
(used as ingredient in Smoked Tomato Ranchero - see recipe) HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #817 by Holly Butman <butma001@...> on Sep 28, 1997