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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: The recipe for this sauce can be doubled. It can also be used to marinate beef or chicken. You can make the sauce up to 2 days before using; cover and chill. Ingredients:
2 dried guajillo or ancho (sometimes mislabeled pasilla) chilies (about 1/2 oz. total) |
1 peeled clove garlic |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
salt |
Directions:
1. Rinse chilies. Snap off and discard stems; shake out most of the seeds. With scissors, working over a 1- to 2-quart pan, cut chilies into 1-inch pieces; drop into pan.
2. Add 1/2 cup water, garlic, cumin, oregano, cinnamon, and cloves. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until chilies are soft, 10 to 15 minutes.
3. Pour chili mixture into a blender and whirl until smooth. If you have less than 1/2 cup, add water to make that amount. Add salt to taste. Let cool at least 15 minutes.
4. Nutritional analysis per tablespoon.
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