Adobo De Chile

1. 1

   Toast the unpeeled garlic until soft and sweet-smelling. Remove from heat source and cool. Pull of the skins and chop roughly.

2. 2

   Toast the chiles until skin bubbles. Remove from heat. Put in small bowl of water to rehydrate. Drain. (Use the soak water for the recipe liquid if desired.).

3. 3

   Pulverize the oregano, pepper, cumin and close in a spice grinder or mortar. Place in a molcajete or blender. Add the chiles and garlic.

4. 4

   Measure in the liquid and blend to a paste. If needed, add more liquid unti everything in the blender is combining but as thick as possible.

5. 5

   Remove from blender. (I take the bottom off mine to get the paste out.)This is ready to use in a recipe at this point. Further cooking is necessary to use in canning.

6. 6

   To use for canned chiles:

7. 7

   Put paste in a bowl and stir in liquid until it's a pourable consistency.

8. 8

   Heat an empty very heavy frying pan for a few minutes over medium-high heat. Film the bottom of the pan with a small amount of oil. Test temperature by dropping a little mixture into pan. If it sizzles sharply, the pan is hot enough.

9. 9

   Pour all mixture into the pan, don't let the temperature drop. Stir constantly until the mixture has darkened and turned into a thick mass. Usually this takes about 5 minutes.

10. 10

    Turn heat down to simmer and add liquid of your choice to the consistency you need. Simmer uncovered for another 5 minutes ro so to develop flavors.

11. 11

    Cool and work through a food mill or push through a sieve until there are no lumps.

* Per serving · 4 servings · Values may vary.