Ancho Chile Salsa Recipe
Ingredients
| Chili | 2 Ounce, dried | |
| 5 sun-dried tomatoes (not oil-packed) | ||
| 1 cud brewed coffee, preferably a dark roast such as Guatemalan | ||
| Prunes | 3 Ounce, pitted | |
| Toasted slivered almonds | 2 Tablespoon | |
| 1 chipotle chile en adobo | ||
| Ibarra mexican chocolate | 1 Tablespoon, grated | |
| Toasted ground cumin | 1/4 Teaspoon | |
| Teaspoons | 1 Teaspoon | |
Directions
Toast the chiles and rehydrate them in 1 quart of warm water with the sun-dried tomatoes.
Drain the chiles and tomatoes, reserving 1 cup of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 1 cup of plain water.
Add all the remaining ingredients and puree.
Drain the chiles and tomatoes, reserving 1 cup of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 1 cup of plain water.
Add all the remaining ingredients and puree.
Chef
