Ancho Pasilla Sauce

INGREDIENTS

• 2 oz. Bag Ancho Chile, Whole
• 1 Tbsp. Pasilla Chile, Powder
• 1½ C. Orange Juice, Freshly Squeezed
• 3 Cloves Fresh Garlic
• 2 Tbsp. Extra Virgin Olive Oil (Unflavored)
• ¾ tsp. Kosher Salt

DIRECTIONS

1. Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking. Toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable.
2. Wearing rubber gloves, remove stems, seeds, and veins.
3. In a blender, purée the toasted chilies with remaining ingredients until the mixture is completely smooth.
4. Sauce may be made 2 days ahead and chilled, covered.
5. Great with shrimp, chicken and pork!

Have you made this recipe? Share your experience with us in the comments below.