- Rating:
- Servings:
- 1 cup
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 4 large Dried Pasilla Chiles (use Dried Pasilla Chiles) seed and veins removed
- 3 cloves Organic Garlic roughly chopped
- 1 stick Canela (Cinnamon Sticks) (1/8 inch) crushed
- 4 Peppercorn crushed
- 2 tablespoons Fruity Vinegar
- 1 cup Water
- Salt to taste
Directions
Heat a comal or griddle over low heat. Flatten the chiles out and toast carefully for about 1 minute on each side. Take care not to burn them, or the sauce will be bitter.
Tear the chiles into pieces and soak in hot water.
Crush the garlic, cinnamon, and peppercorns and dilute to a paste with the vinegar.
Put the water into blender, add the chile pieces and the garlic mixture, and blend to a textured sauce. Add salt to taste.
