Ancho Pasilla Sauce

1. 1

   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.

2. 2

   Wearing rubber gloves, remove stems, seeds, and veins.

3. 3

   In a blender puree chilies with remaining ingredients until completely smooth.

4. 4

   Sauce may be made 2 days ahead and chilled, covered.

No nutritional information available.

No additional tips available.