Ancho pasilla sauce

Yield: 1 Servings

Measure Ingredient
3 Dried ancho chilies*; (about 2 ounces)
4 Dried pasilla chilies*; (about 1 1/2 ounces)
1½ cup Fresh orange juice
3 Garlic cloves
2 tablespoons Olive oil
¾ teaspoon Salt

*Kitchen Market - 888-468-4433

Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds one each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender puree chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.

Yield: 2 cups

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9034 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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