- 4 to 5 dried red chiles (such as ancho), about 2 ounces
- 1 tablespoon olive oil
- 5 large garlic cloves, roughly chopped
- 1/2 teaspoon salt
- Remove stems, seeds, and veins from chiles, and tear the flesh in several pieces.
- Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until it begins to brown, about 3 minutes.
- Add chiles and enough water just to cover them. Bring to a boil. Remove from heat, cover pan, and let chiles soak until they’re soft, 10 to 20 minutes.
- Strain out solids, keeping liquid. Put solids and salt in a blender, and add 3/4 cup reserved liquid. Purée. If sauce is too thick, add a little more of the liquid. Makes 1 to 1 1/2 cups.
Recipe by Tamar Haspel.