Recipe - Ancho Pasilla Sauce

3 Dried ancho chilies*; (about
2 ounces)
4 Dried pasilla chilies*;
(about 1 One half ounces)
1 One half cup Fresh orange juice
3 Garlic cloves
2 tablespoon Olive oil
Three fourths teaspoon Salt

*Kitchen Market 8884684433

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 MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998