5 Dried Poblano or Anaheim chiles
1/4 cup Liquid from boiling the chiles (see the instructions)
1/4 cup Olive oil
1 cup Onion, chopped
1 1/2 tsp Garlic, minced
1 tsp Cumin, ground
1 tsp Oregano, ground
3 tbsp Chile paste (see the instructions)
2 cup Canned tomatoes, w/puree, crushed
1/2 cup Chicken broth
Salt
Pepper
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Cut the chile peppers open. Discard the seeds. Cook the chiles in a small pot of boiling water until they are softened (about 5 minutes). Drain, reserving the amount of liquid specified in the ingredients. Puree the chiles with the liquid. Transfer the chili paste to a bowl. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and garlic. Saute until golden (about 6 minutes). Mix in the ground cumin, oregano and the specified amount of chili paste. Cook for 3 minutes, stirring occasionally. Add the tomatoes and the broth. Simmer until slightly thickened (about 20 minutes). Season to taste with salt and pepper. Cover. Refrigerate. Rewarm before using. Joel.Ehrlich@salata.com (Joel Ehrlich) |
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