| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 3 | Dried ancho chilies*; (about 2 ounces) | |
| 4 | Dried pasilla chilies*; (about 1 1/2 ounces) | |
| 1 1/2 | c | Fresh orange juice |
| 3 | Garlic cloves | |
| 2 | tb | Olive oil |
| 3/4 | ts | Salt |
INSTRUCTIONS
*Kitchen Market - 888-468-4433 Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds one each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender puree chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered. Yield: 2 cups NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9034 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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