© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Jack Schidt
This one brings tears to no eyes.
Whole ancho chiles, maybe 8
half a cup of sundried tomatoes
half of a white onion
4 cloves roasted garlic
¼ cup toasted pinon nuts (pine nuts, pignola, whatever)
tablespoon hershey's baking cocoa
pinch of toasted cumin
1 teaspoon toasted oregano
Cut the tops off the anchos and dump the seeds out. Toast them in a hot, dry skillet for a couple minutes a side Drop em in a pot with water and come to the boil, steeping the chiles. Drain and reserve the liquid (tea). Grab the limp anchos and purée them along with the onion, garlic, sundired tomatoes and toasted pine nuts. Pour into a bowl and mix in the remaining ingredients. I added a chopped tomato to this batch, but you could skip that if you like.