Ingredients

The following ingredients have 6 Servings
  • 3 dried ancho clillies (*see notes)
  • 3 dried guajillo or pasilla chillies
  • 2 fresh tomatoes (*see notes)
  • 1 c crushed tomatoes
  • 1 medium onion
  • 4 cloves garlic
  • 1/2 tsp dried marjoram
  • 1/2 tsp oregano, dried

Instruction

  • Toast peppers in a dry cast iron pan on both sides, remove and let cool.
  • Quarter onion. Peel garlic. Halve tomatoes. Toast the onions, garlic and tomatoes in the same pan.
  • Remove to a medium saucepan.
  • Once peppers are cool enough to handle. Remove seeds and stem end and place in the saucepan with the onions and tomatoes.
  • Add crushed tomatoes , marjoram and oregano. Almost cover the vegetables with water and bring to boil.
  • Reduce heat and simmer for 15 minutes or so until the peppers have reconstituted.
  • Place the contents in a blender and cover the blender with a kitchen towel, in case it splatters so you won't get burned. Blend on high at least a minute.
  • Strain the mixture through a fine mesh sieve to remove the solids. Discard the solids. The sauce will look thin at this stage.
  • Add a few teaspoons of oil to a frying pan and heat over medium high heat. Add the strained sauce and fry for a few minutes.
  • Reduce heat and simmer at least 30 minutes until sauce has thickened and coats the back of spoon.
  • Let the sauce sit at least 2 hours for the flavors to mingle.