Ancho Pasilla Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 cups
- 3/4 teaspoon salt
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 1/2 cups fresh orange juice
- Carbohydrate 23 g(8%)
- Fat 10 g(15%)
- Fiber 6 g(25%)
- Protein 4 g(8%)
- Saturated Fat 1 g(5%)
- Sodium 295 mg(12%)
- Calories 181
Preparation 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 on each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender purée chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.
Preparation 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 on each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender purée chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.
