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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
5 large garlic cloves, 4 unpeeled and 1 peeled |
4 large ancho chilies, wiped clean, cut open and seeds removed |
1/2 teaspoon(s) cumin seed |
5 peppercorns |
1 whole clove |
1/2 cup(s) water |
1 teaspoon(s) cider vinegar |
1/4 teaspoon(s) dried oregano, preferably mexican |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) sugar |
Directions:
1. Heat a flat griddle or large, heavy skillet and toast the unpeeled garlic, turning once or twice until slightly softened and browned in batches, about 8 minutes total. Peel when cool enough to handle.
2. In same griddle or skillet, toast the chilies in batches, turning and pressing with tongs until they are fragrant, pliable and have turned a brighter red, about 1 minute. Place in a bowl of cold water and soak about 20 minutes until softened. Drain.
3. Toast the cumin, peppercorns and clove in small skillet over medium heat, stirring until fragrant, about 1 minute.
4. Put the spices, drained chilies, toasted garlic, raw garlic, water, vinegar, oregano, salt and sugar in a blender. Blend until smooth, about 2 minutes, adding more water, 1 tablespoon at a time, only if necessary to help the mixture blend properly. Place in airtight container and refrigerate up to 1 week, or freeze up to 1 month.
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