1
ar
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4
3
1
1/2
1/2
1
2
1/3
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2
3
1/2
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c
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oz
cl
t
t
t
c
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t
T
t
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Orange Juice
Boiling water
-- Purée
Chili Ancho (1)
Onion
Garlic
Oregano fresh
Anise Seeds
Bay Leaf
Wine Vinegar, white
Water
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Wine Vinegar (more)
Olive Oil ExtV
Salt
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Make - (40 min)
- Squeeze ORANGE JUICE.
- Bring plenty of Water to a boil.
- With kitchen shears, cut the edges of the ANCHOS open to split
into two halves. Remove core and seeds.
- Heat a dry Comal or iron pan to about 440°F/225°C. Fry both
sides of Anchos, pressing down with a flat turner, until spotted
with dark brown. If you see wisps of smoke on the first side, flip over
immediately. If you see wisps of smoke on the second side, remove
immediately.
- Put Anchos in a heat-proof bowl and pour Boiling Water
over. Let soak for about 20 minutes, then drain.
- Chop ONION medium. Crush GARLIC and chop small. Mix.
- Strip leaves from OREGANO and chop them fine. Measure is after
chopping, moderately packed.
- Place all Purée items and 2 t Vinegar into a Blender,
Mixie or Food Processor. Run
until smooth, then mix in Orange Juice and run a couple seconds.
- In a sauce pan, heat Olive Oil. Pour in Purée
2 teaspoons of Wine Vinegar, and the Salt. Bring to a simmer
and simmer over very low heat for 5 minutes. If it is too thick, add a
little more Orange Juice. Keep in mind, once off the heat it will
look much thicker than while simmering.
- Serve warm or at room temperature.
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