Ancho-Pasilla Sauce Recipe
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Ready in: < 30 minutes
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 2 cups
Ingredients:
3 dried ancho chilies
4 dried pasilla chilies
1 1/2 cup fresh orange juice
3 cloves garlic
1/2 tablespoon olive oil
Directions:
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.
This recipe from CDKitchen for Ancho-Pasilla Sauce serves/makes 2 cups
Recipe ID: 69654
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