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Thanksgiving | |
| �4 dried New Mexico chili peppers �2 dried Ancho chili peppers �1 dried Chipotle chili pepper �2 cloves garlic, peeled �2 teaspoons dried Mexican oregano �1 teaspoon ground cumin �1/2 teaspoon ground coriander �1/8 cup grapeseed or vegetable oil �1 teaspoon salt �3 cups chicken stock * 3-4 cups hot water | |
| 1. Inspect peppers for blemishes and debris, and wipe clean with a slightly damp towel. Remove stems and most of the seeds, then tear into large pieces. 2. Peel garlic cloves and crush them under the side of a knife blade; set aside with peppers. 3. Heat a large, dry pan over medium heat. When hot, add peppers and garlic. Toast for 7 to 10 minutes while constantly tossing. Do not allow ingredients to scorch. 4. Fill a bowl with hot water. Soak the chili peppers in the hot water for 10-15 minutes, until soft. Drain, reserving 1/4 cup of the soaking water. 5.Transfer the soaked peppers to the bowl of a blender/food processor and add the garlic, oregano, cumin, coriander, oil, and salt. Pulse the blender a few times, then add in the stock and reserved soaking water. Puree until liquid. 3.Place a large saute pan over medium-heat on your stove top. Holding a fine mesh sieve over the top of the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard solids. 4.Bring the sauce to a soft boil, then reduce the heat to low and simmer until it reaches your desired consistency. | |
| excellent with eggs/huevos rancheros | |
Unrated | |
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