Ancho pasilla sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
*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