Recipe - Adobo Sauce

3 lg Dried Ancho chiles;
stems and seeds removed
1 Dried Pasilla; stem and
seeds removed
1 lg Onion
2 Cloves garlic; chopped
One half teaspoon Dried oregano
One fourth teaspoon Ground cumin
One fourth cup Veggie oil
One fourth cup Distilled white vingegar
1 One half teaspoon Sugar

Cover chiles with hot water, let sit for 15 min. Combine chiles, and One fourth to
One half cup of the water they were soaking in, onion, garlic, oregano and cumin
in a blender and puree. Saute the mixture in oil for 5 min add vinegar and
sugar and bring to a boil. Reduce heat, simmer until thick about 58 min.

I checked my my "whole Chile Pepper Book" and there's a recipe on p. 129
for shrimp in adobo sauce. The cookbook says that its "a sauce made with
chiles, vinegar, herbs and garlic that is popular in the Philippines as
well as in Mexico" Erica Wissolik EWISSOLIK@crs.loc.gov

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.