Ingredients: |
Ingredients: 12 dried ancho peppers or dried mild New Mexico red peppers ( 4oz ) 4 dried chipotle peppers or 4 canned chipotle peppers in adobo sauce-rinsed,drained,seeded and finely chopped 3 cups of water 1/2 cup of chopped onion ( about 1 medium onion ) 1 Tbsp snipped fresh oregano or 1 tsp dried oregano,crushed 3 cloves of garlic,minced 1 Tbsp olive oil or cooking oil 1+1/2 cups chopped tomato (2 medium ) 1/4 tsp salt 1/4 tsp ground cumin
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Directions: |
Directions:1. Cut dried ancho or dried New Mexico red peppers and, if using, dried chipotle peppers. Open the peppers,discard the stems and the seeds. Cut peppers into small pieces. Bring water to boiling, remove from heat. Add peppers and let stand for 45-60 minutes to soften. Do not drain. 2. Meanwhile, in a large skillet cook onion,oregano,and garlic in hot oil for about 3 minutes ( careful not to burn. ) remove from heat and set aside. 3. Place half of the undrained dried peppers ( and canned chipole peppers, if using ) and half of the chopped tomatoes in a food processor bowl or blender container. Cover and process or blend until nearly smooth. Strain through a fine sieve to remove the pepper skins and tomato skins and seeds. Discard the skins and seeds.. Repeat the blending and straining with the remaining peppers and tomatoes. Add the strained mixture to the onion mixture in the skillet along with the salt and cumin. 4. Bring to a boil. Reduce the heat and simmer,uncovered, for 20-25 minutes or to the desired consistency. Serve with huevos rancheros,enchiladas,tamales,or grilled meats and poultry. Makes about 2 cups |