- 5 dried ancho dried chiles
- 1 small onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1/4 teaspoon each: cinnamon, ground cloves, dried oregano, powdered cumin, ground coriander, ground anise seeds
- 1/3 cup (55 g) sliced almonds
- 1-2 tomatoes, peeled, seeded and chopped
- 1/4 cup (40 g) raisins or diced prunes
- 1 tablespoon toasted sesame seeds
- 3/4 teaspoon salt, or to taste
- freshly ground pepper
- 1 cup (250 ml) water (or more, as needed)
- 1 oz (30 g) unsweetened chocolate, melted
1. Remove the seeds and stems from the chiles and soak them in very hot water until soft, about 30 minutes or so. (Make sure they’re submerged by setting a lightweight bowl on top of the chiles.) When softened, puree the chiles in a blender. If the skins are tough, you may want to pass the puree though a food mill or strainer.
2. In a small skillet, sauté onion in vegetable oil until soft and translucent. Add garlic and sauté another minute. Add spices and herbs and cook, stirring constantly, for about 30 seconds, being careful not to let them burn.
3. Add to the chile puree in the blender, the almonds, the cooked onions and garlic, tomatoes, raisins or prunes, sesame seeds, salt, pepper, water, and melted chocolate, then puree until smooth.
4. Add additional water, if necessary, until the consistency is smooth and slightly pourable.
Store in the refrigerator until ready to use