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Categories:Viewed: 35 - Published at: 5 years ago
Ingredients
- 1/4 pound dried New Mexican chile peppers (about 15)
- 1/2 cup water
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 7 garlic cloves
Method
- Remove stems and seeds from chiles. Place chiles in a bowl, and cover with boiling water. Cover and let stand for 30 minutes or until tender. Drain chiles, pressing to remove excess water. Place chiles and remaining ingredients in a blender; process until smooth, scraping sides of container occasionally. Store in an airtight container in the refrigerator for up to 2 weeks.
