Title: Ancho Pasilla Sauce
Categories: Cooking liv, Import
Yield: 1 Servings

3 Dried ancho chilies*; (about
-2 ounces)
4 Dried pasilla chilies*;
-(about 1 1/2 ounces)
1 1/2 c Fresh orange juice
3 Garlic cloves
2 tb Olive oil
3/4 ts Salt

*Kitchen Market - 888-468-4433

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.

Yield: 2 cups

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9034

Posted to MC-Recipe Digest by "Angele and Jon Freeman"
on Feb 7, 1998