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Ancho Chile Salsa

Difficulty:Easy
Prep Time:15 Minutes

Ingredients

  • ■   2 oz dried guajillo/California chiles
  • ■   2 oz dried ancho chiles
  • ■   extra-virgin olive oil
  • ■   4 oz small cloves garlic
  • ■   water, or vegetable broth
  • ■   sea salt

Description

Ingredients 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 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 2 plum tomatoes, seeded and chopped 2 cups water, or vegetable broth 1 teaspoon sea salt 1/4 teaspoon freshly ground pepper 2 tablespoons chopped fresh oregano, or 1 tablespoon dried, preferably Mexican 1/2 cup chopped fresh cilantro Preparation 1.Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces. 2.Heat 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 tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes. 3.Stir in 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 from eatingwell.com

  • 1. 1.Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces. 2.Heat oil in a large skillet over medium heat.
  • 2. 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.
  • 3. Add tomatillos and tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more.
  • 4. Add water (or broth), salt and pepper.
  • 5. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.
  • 6. 3.Stir in oregano and let cool for a few minutes.
  • 7. Puree the sauce in a blender until smooth.
  • 8. (Use caution when pureeing hot liquids.) Stir in cilantro.
  • 9. Chill.
  • 10. Can refrigerate up to two weeks.
  • 11. Recipe from eatingwell.com

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