Prep 20 mins
Cook 5 mins
Courtesy Emeril Lagasse. For safe keeping.
- 4 dried ancho chiles
- 6 dried guajillo chilies
- 1⁄4 cup plus 2 tablespoons minced onion, divided
- 2 1⁄4 tablespoons minced garlic, divided
- salt (I prefer kosher)
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon ground allspice
- 1 pinch ground cloves
- 1⁄4 cup cider vinegar
- Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
- In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate or freeze until ready to use.
- Please advise what to do with the remaining minced garlic. Only 3/4 tspn is accounted for in the recipe.