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Sauces & Seasonings
Mexican
1 1/2 cups
45 minutes
0 minutes
1 (3 oz.) package of Melissa's Ancho Pepper
1 1/2 teaspoons dried oregano
1/2 teaspoon black pepper
2 tablespoons ground cumin
1 cup water
Remove stems and seeds from chiles, rinse chiles. Place chilies in a large bowl and pour in enough boiling water to cover completely. Soak for 30 minutes, drain all the water.
In food processor or blender purée the chiles with all the spices and water. Process till the consistency is similar to tomato paste.
Pass the paste through a course strainer.
May be frozen.
