Cook1 hr 15 mins
I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.
- 5 dried pasilla peppers
- 5 dried ancho chiles or 5 dried New Mexico chiles
- 2 cups boiling water
- 2 cups tomato sauce (My Crock Pot Italian Tomato Sauce)
- 2 garlic cloves, minced
- 1⁄4 cup oil
- 3⁄4 teaspoon kosher salt
- 1 teaspoon crumbled Mexican oregano
- 1⁄2 teaspoon whole cumin seed, grind fresh with oregano
- Preheat oven to 375°F.
- Place chiles on a wire cooling rack on a baking sheet.
- Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
- Let them cool to touch.
- Cut tops off, split in two with a sharp knife.
- Remove seeds and veins, the soft part that holds the seeds.
- Cover with boiling water, let steep an hour.
- Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
- Combine all ingredients including the water in a sauce pan.
- Bring to a simmer, simmer for 15 minutes.
- Stirring occasionly.