Yield: 10 servings
|4 eaches||chiles anchos|
|2 eaches||tomatoes, peeled and chopped|
|1 each||onion, chopped|
|1 each||clove garlic, chopped|
|6 eaches||sprigs cilantro, chopped|
|1 dash||salt, pepper|
|3 tablespoons||olive oil|
|1 tablespoon||wine vinegar|
For touch of fire, add 6 crumbled chile pequin. Soak anchos in warm water to barely cover for 30 mins. Drain and puree with tomatoes, onion and garlic in food processor or blender. Heat oil in skillet and cook 5 mins.
stirring constantly. Add cilantro, seasoning and sugar and cool. Stir in olive oil and vinegar. Makes 2 cups.