A traditional smoky-spicy sauce, this is delicious over most Mexican dishes, especially enchiladas.
Makes about 3 cups
9dried chiles (any mix of Anaheim, New Mexico and/or Ancho)
1tablespoon olive oil
2small shallots, cut into ½-inch pieces
½ teaspoon kosher salt, divided
2tablespoons dark brown sugar
2cups chicken broth, low sodium
Nutritional information per serving (2 tablespoons): Calories 44 (12% from fat) • carb. 8g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 99mg • calc. 16mg • fiber 2g
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.