Ancho Pasilla Sauce

Recipe Ingredients

3		Dried ancho chilies* - (about 2 ounces)
4		Dried pasilla chilies* - (about 1 1/2 ounces)
1 1/2 cups	355ml	Fresh orange juice 3 garlic
1 splash		Olive oil
3/4 teaspoon	3.8ml	Salt

Recipe Instructions

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.

Source:
Cooking Live Show #CL9034

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