| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | November 19 | 1 | servings | |
INGREDIENTS
| 2 | Dried ancho chiles; (1 oz) | |
| 1 | Dried chipotle chile | |
| 2 | c | Water |
| 1 | sm | Yellow onion; coarsely chopped |
| 2 | Garlic cloves | |
| 1 | tb | Cumin seeds; toasted |
INSTRUCTIONS
Discard stems from chiles and remove seeds. Rinse chiles under cold running water. Bring chiles with water to a simmer in a nonreactive 1 1/2-quart saucepan. Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chiles), until softened, about 30 minutes. While chiles are cooking, finely grind cumin seeds with a mortar and pestle or in an electric coffee/spice grinder. Transfer chiles and vegetables with a slotted spoon to a blender and puree with cumin and cup chile water (save remaining chile water) until smooth. (Sauce should be thick but not stiff; add more chile water, 1 tablespoon at a time, if necessary.) Season with salt. Cooks' note: . Sauce may be made 3 days ahead, cooled completely, and chilled, covered. Reheat before serving. Makes about 1 cup. Gourmet November 1999 Converted by MC_Buster. Per serving: 51 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”