Ingredients

9 dried chiles (any mix of Anaheim, New Mexico and/or Ancho)
1 tablespoon olive oil
2 small shallots, cut into ½-inch pieces
2 garlic cloves
½ teaspoon kosher salt, divided
2 tablespoons dark brown sugar
2 cups chicken broth, low sodium

Instructions

Reconstitute chiles: place them in a bowl and pour boiling water over them so they are completely submerged. Cover bowl with foil or an inverted plate. Allow the chiles to sit until they soften, about 30 to 45 minutes. Once soft, carefully remove all seeds and stems and cut into 2-inch pieces; reserve. Put the olive oil into the blender jar and set timer for 3 minutes and temperature on Medium. Cover, with measuring cup removed. Once the oil is hot, up add the shallots, garlic and a pinch of salt, stirring frequently until vegetables are soft. Add the remaining salt, sugar, broth and reserved chiles. Set timer for 20 minutes and temperature on Medium, stirring occasionally. Once unit turns off, return measuring cap to lid and blend on speeds 1 to 2 for about 2 minutes, or until completely smooth. Taste and adjust seasoning as desired.

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