• 4servings

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Nutrition Info . . .

MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 dried New Mexico chiles

  3. 3 dried serrano chiles **

  4. 3 Cloves garlic -- separated & skins le

  5. Boiling water

  6. Salt to taste

Instructions Jump to Ingredients ↑

  1. * pasilla, guajillo, or ancho chiles** or chile arbol, or Thai bird chilesHeat a large flat griddle or skillet over high heat. Place the chiles on=

  2. the dry skillet, along with the garlic. Check them every few minutes,=

  3. looking for brown spots as they toast on the dry griddle; turn both the=

  4. chiles and the garlic cloves, keeping an eye on the color and more=

  5. importantly on the aroma. When the scent changes and takes on a toasty,=

  6. rich character, they're done. Remove them from heat and let them cool for=

  7. a few seconds. When cool enough to handle (the peppers cool more quickly=

  8. than the garlic, which in turn takes longer to cook), pull out the stems,=

  9. veins, seeds and placentas from the chiles. Tear the skins into=

  10. medium-sized chunks and place them in a small bowl. Pour boiling water=

  11. over them just to cover, then place a smaller bowl or saucer over the=

  12. peppers to keep them immersed in the water. Set your timer for at least 30=

  13. minutes before continuing. After the peppers have had time to soak well,=

  14. pour the peppers and water into a blender. Peel the skins off the garlic=

  15. cloves (which should smell sweet, smoky and wonderful in their own right)=

  16. and drop them into the blender as well. Puree thoroughly. The sauce will=

  17. be chunky; if appearance is important, you can strain it through a wire=

  18. strainer to get the larger pieces of the skin out of the mixture. (I=

  19. begrudge the amount of sauce that clings to the mesh myself...) Taste it;=

  20. add salt and serve immediatel


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