5
5
3
ar
5
4
1/2
1
1/2
2
|
oz
cl
T
c
t
t
|
Chili Ancho (1)
Chili Guajillo (2)
Chili de Arbol (3)
Water, boiling
Onion
Garlic
Olive Oil ExtV
Soaking Water
Oregano dry
Salt
|
Make - (40 min)
- In an iron pan, dry pan toast all CHILIS just until softened,
aromatic, and a little blistered. Brown spots but not black. Regulate
temperature to avoid smoking.
- Cap Chilis and breaking or cut up to remove seed mass and dump
out seeds. Place in a heat proof bowl.
- Bring plenty of Water to a boil. Dump enough boiling water
over the Chilis to cover. Let soak for at least 20 minutes until
they are very soft. Drain reserving the water and place in a Food
Processor, Mixie, or Blender.
- Chop ONION medium.
- Crush GARLIC and chop small.
- In a small pan, heat Olive Oil and fry Onions over
moderate heat until translucent.
- Stir in Garlic and fry another minute. Scrape all in with the
Chilis.
- Add Oregano, Salt, and Soaking Water. Process to
form a Sauce, adding more Soaking Water a little at a time until
you have the texture you want.
- Refrigerated in a sealed container, this sauce should keep a week or
two.
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