Recipe from: AllRecipes

Ingredients

• 3 dried ancho chiles (sometimes called pasilla in the U.S.), or 2 ancho and 2 guajillo chiles
• Water
• 1 large clove garlic
• 2 black peppercorns, crushed
• Pinch ground cloves
• 1/2 teaspoon kosher salt, more to taste
• Extra virgin olive oil
• 3 dried ancho chiles (sometimes called pasilla in the U.S.), or 2 ancho and 2 guajillo chiles
• Water
• 1 large clove garlic
• 2 black peppercorns, crushed
• Pinch ground cloves
• 1/2 teaspoon kosher salt, more to taste
• Extra virgin olive oil

Instructions

1. Cut the chiles open and remove stem and seeds:
   Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can.

   Reserve a few of the seeds or veins for adding later if you want added heat.

   Note when working with chiles, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.

   Sally Vargas

   Sally Vargas

2. Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can.
3. Reserve a few of the seeds or veins for adding later if you want added heat.
4. Note when working with chiles, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.
5. Heat the chiles on a skillet:
   Heat a large skillet on medium heat. Flatten out the dried chiles as well as you can and place on the skillet to heat.

   Press down on the opened chiles and leave for a few seconds. Turn the chiles over and heat a few seconds more.

   You do not want to toast or burn the chiles! If they burn, they’ll turn bitter. Just heat them enough to draw out more of their flavor.

   Sally Vargas

6. Heat a large skillet on medium heat. Flatten out the dried chiles as well as you can and place on the skillet to heat.
7. Press down on the opened chiles and leave for a few seconds. Turn the chiles over and heat a few seconds more.
8. You do not want to toast or burn the chiles! If they burn, they’ll turn bitter. Just heat them enough to draw out more of their flavor.
9. Soften the chiles in hot water:
   Add the chiles to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chiles have softened and plumped up.

   (OR place the chiles in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)

   Sally Vargas

10. Add the chiles to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chiles have softened and plumped up.
11. (OR place the chiles in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)
12. Purée with garlic, seasonings, water or poaching liquid:
    Remove the chiles from the pan, reserve the soaking water, and place the chiles in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain water instead).

    Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.

    Sally Vargas

    Sally Vargas

13. Remove the chiles from the pan, reserve the soaking water, and place the chiles in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain water instead).
14. Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
15. Strain through sieve into a skillet, simmer:
    Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce.

    Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam.

    Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

    Did you enjoy this recipe? Let us know with a rating and review!

    Sally Vargas

    Sally Vargas

16. Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce.
17. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam.
18. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.
19. Did you enjoy this recipe? Let us know with a rating and review!