| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Sauce | 1 | Servings | |
INGREDIENTS
| 3 | lg | Dried Ancho chiles; stems and seeds removed |
| 1 | Dried Pasilla; stem and seeds removed | |
| 1 | lg | Onion |
| 2 | Cloves garlic; chopped | |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Ground cumin |
| 1/4 | c | Veggie oil |
| 1/4 | c | Distilled white vingegar |
| 1 1/2 | ts | Sugar |
INSTRUCTIONS
Cover chiles with hot water, let sit for 15 min. Combine chiles, and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano and cumin in a blender and puree. Saute the mixture in oil for 5 min add vinegar and sugar and bring to a boil. Reduce heat, simmer until thick about 5-8 min. I checked my my "whole Chile Pepper Book" and there's a recipe on p. 129 for shrimp in adobo sauce. The cookbook says that its "a sauce made with chiles, vinegar, herbs and garlic that is popular in the Philippines as well as in Mexico" -- Erica Wissolik <EWISSOLIK@crs.loc.gov> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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