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Ingredients
- 2 x Dry ancho chiles, (1 ounce)
- 1 x Dry chipotle chile
- 2 c. Water
- 1 sm Yellow onion, coarsely minced
- 2 x Garlic cloves
- 1 Tbsp. Cumin seeds, toasted
Directions
- Throw away stems from chiles and remove seeds. Rinse chiles under cool running water. Bring chiles with water to a simmer in a nonreactive 1 1/2-qt saucepan. Add in onion, garlic, and a healthy pinch of salt, then simmer, uncovered, stirring occasionally (add in more water if necessary to cover chiles), till softened, about 30 min.
- While chiles are cooking, finely grind cumin seeds with a mortar and pestle or possibly in an electric coffee/spice grinder.
- Transfer chiles and vegetables with a slotted spoon to a blender and puree with cumin and c. chile water (save remaining chile water)
- till smooth. (Sauce should be thick but not stiff; add in more chile water, 1 Tbsp. at a time, if necessary.) Season with salt.
- Cooks' note:o Sauce may be made 3 days ahead, cooled completely, and chilled, covered. Reheat before serving.
- Makes about 1 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 548g | |
| Calories 55 | |
| Calories from Fat 12 | 22% |
| Total Fat 1.43g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 220mg | 6% |
| Total Carbs 10.26g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.86g | 2% |
| Protein 2.09g | 3% |
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