Ingredients
- 4 oz. dried New Mexico chile peppers
- 4 dried chipotle chile peppers
- 1 Tbsp. olive oil
- 1/2 cup chopped onion (1 medium)
- 3 cloves garlic, minced
- 1 Tbsp. sherry vinegar
- 1 tea. sugar
- 1 tea. fresh snipped oregano, or 1/2 tea. dried Mexican oregano, crushed
- 1/2 tea. ground cumin
- 1/2 tea. salt
- 1 14 oz. can chicken broth
- additional broth if necessary
Preparation
Step 1
Heat an ungreased griddle or skillet over medium-high heat. Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently.
Cut open dried peppers, discard stems and seeds. Cut peppers into small pieces. In a bowl, combine pepper pieces and enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers.
In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender.
In a blender or food processor, combine peppers, onion mixture, vinegar, sugar, oregano, cumin and salt. Add half of the can of broth. Cover; blen until nearly smooth. Add remaining broth; blend until broth is incorporated.
Strain mixture through a fine-mesh sieve; discard seeds and skins.
Add strained mixture to skillet. Simmer for 10 minutes to mellow flavors, stirring constantly. If desired, add additional broth to thin sauce to desired consistency.
Makes about 2 1/4 cups