Snapguide
STEPS
INGREDIENTS

Put the dried chiles directly in the flame of the burner and turning with pliers, broil. If you have a gas stove, place the peppers in a dry pan and tighten them until they are roasted.

Put the roasted peppers in a bowl and cover with boiling water. Put a plate or pan lid so they will not float up into the bowl. Soak the chiles for 30 minutes

While the peppers are soaked, heat oil in a pan. Add onion and cook for 4-5 minutes, until transparent.

While the peppers are soaked, heat oil in a pan. Add onion and cook for 4-5 minutes, until transparent.

Add garlic and cook for another 4-5 minutes.

Add garlic and cook for another 4-5 minutes.

This is what it looks like when done

This is what it looks like when done

Scoop out the seeds and stems of the peppers soaked in blender. Add the onion and garlic, 1/2 cup of the soaking liquid brew, 1 cup of pureed tomatoes and chicken broth or water. Blend to smooth paste

Scoop out the seeds and stems of the peppers soaked in blender. Add the onion and garlic, 1/2 cup of the soaking liquid brew, 1 cup of pureed tomatoes and chicken broth or water. Blend to smooth paste

Pass the sauce through a sieve directly into a pan without oil.

Pass the sauce through a sieve directly into a pan without oil.

Add the cumin and oregano. Season with salt and pepper to taste.

Add the cumin and oregano. Season with salt and pepper to taste.

Mix well & simmer for 20 mins. or until it thickens. If you aren't using the sauce immediately, cool & store in a sealed container in the refrigerator. The sauce will last up to 1 month. Bon Appetite

  • 4.0 Chiles anchos dehydrated
  • Boiling water
  • 1.0Tbsp Oil
  • 1.0 White onion - chopped
  • 2.0 Whole garlics - peeled and chopped
  • 1.0c Tomato puree
  • 0.0c Reserved water from chiles
  • 2.0c Water or chicken broth
  • 2.0tsp Ground Cumin
  • 1.0tsp Oregano
  • Salt and pepper to taste