3 lg. dried ancho chiles, stems and seeds removed
1 dried Pasilla, stem and seeds removed
1 large onion
2 cloves garlic, chopped
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 cup veggie oil
1/4 cup distilled white vingegar
1 1/2 tsp sugar
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.
Sauté 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.
Print This Recipe
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
Netscape Browser Support