Categories  

                

Mexican, Spices/Sauces/Rubs


7 Guajillo Peppers (2.4 oz)
5 Ancho Peppers (1.7 oz)
1/2 Onion (2.6 oz)
1 Garlic clove (.1 oz)
1 teaspoon of Cumin
1 teaspoon of Oregano
1 tablespoon of White Vinegar
Pepper to taste
1/4 tablespoon of Salt


Cookware
1 Saucepan
1 Blender
1 Bowl
1 Kitchen Spoon
1 Strainer

In a saucepan put:
7 Guajillo Peppers.
5 Ancho Peppers.
nnd enough water to cover the chilies.

Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 5 minutes, until they soften.

Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
Also add in the blender:
1/2 Onion.
1 Garlic clove.
1 teaspoon of Cumin.
1 teaspoon of Oregano.
1 tablespoon of White Vinegar.
Pepper to taste.
1/4 tablespoon of Salt.

Blend very well the ingredients.

Strain over a bowl the adobo salsa.

Unrated