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Chile Colorado




Source of Recipe


Internet


List of Ingredients




3 ounces dried ancho of New Mexico chiles
2 cloves garlic
1 onion, coarsely chopped
1 tablespoon skinless peanuts, toasted
1/4 teaspoon anise seed, toasted
1/4 teaspoon ground cinnamon
or
1 stick canela



Recipe



Remove the stems and seeds from the dried chiles. Place them on a hot griddle and toast until their aroma is released. Be careful not to burn them. Place chiles and 3 cups water in pot and let stand to rehydrate the chiles.

Place all ingredients in a blender. It can be done in batches if necessary. When you put the chiles in the blender, add a little of the soaking water to blend properly and ensure a smooth purée. Water can be added as needed to keep mixture moving in blender.

When blended to a smooth purée, with a spoon or pusher work the purée through a medium-mesh sieve into a bowl, pushing and scraping to get all you can. Discard any solids that will not go through. You may want to pour a little more liquid to help rinse the sauce through the sieve. It is not ready to be used or frozen for future use. This will keep in the freezer nicely for up to 6 months.