Makes 2 1/2 cups
Prep Time: 15 minute plus chilling time
3 large dried guajillo, New Mexico or California chiles, (about 3/4 ounce; see Note)
2 large dried ancho chiles, (about 3/4 ounce; see Note)
2 teaspoons Il Casolare Extra Virgin Olive Oil
1/2 medium onion, cut into 1/2-inch dice
3 small cloves garlic, chopped
4 large tomatillos, (see Note), husks removed, washed and chopped
1/2 carton Mutti Italian Chopped Tomatoes
2 cups Pacific Vegetable Broth
1 teaspoon Sale di Cervia Sea Salt
1/4 teaspoon freshly ground Tellicherry Peppercorns
1 tablespoons Mediterranean Oregano
1/2 cup chopped fresh cilantro
1.Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
2.Heat Il Casolare Olive Oil in a large skillet over medium heat. Add the Chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and Mutti Tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), Cervia Sea Salt and ground Tellicherry Pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.
3.Stir in Mediterranean Oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro. Chill. Can refrigerate up to two weeks.
Recipe adapted from and photo courtesy of www.eatingwell.com