Mexican food has a lot to do with peppers, and they inform a lot of the traditional and modern Mexican flavors. Although there are a lot of sauces and products at the supermarket that are Mexican-inspired, if you want a taste of something close to the real deal, this sauce is perfect for you. You can use it for enchiladas, tamales, chilaquiles, or whatever foods needs a hit of flavor.
Instructions
- Cut open 3 dried Ancho chilis and take out the seeds and stems. If you want to add heat to the sauce later on, save the seeds.
- Toast the peppers for a few minutes in a dry pan and then transfer them to a bowl and cover with boiling hot water for 15 minutes.
- Take the peppers out and put them in a blender with 1 clove of garlic, 2 whole cloves that have been crushed, 2 crushed black peppercorns, 1/2 teaspoon of salt, and 1 1/2 cups of water.
- Blend for 2 minutes or until really smooth.
- Strain through a sieve into a pan and add a tablespoon of olive oil.
- Simmer on the stove for 10 minutes and scrape off the foam on the top.
- Let it cool and then store it and get ready for some tasty meals.
