Ancho Chile Salsa

Ingredients:

3 large dried guajillo, New Mexico or California chiles, (about 3/4 ounce; see Note)

2 large dried ancho chiles, (about 3/4 ounce; see Note)

2 teaspoons extra-virgin olive oil

1/2 medium onion, cut into 1/2-inch dice

3 small cloves garlic, chopped

4 large tomatillos, (see Note), husks removed, washed and chopped

2 plum tomatoes, seeded and chopped

2 cups water, or vegetable broth

1 teaspoon sea salt

1/4 teaspoon freshly ground pepper

2 tablespoons chopped fresh oregano, or 1 tablespoon dried, preferably Mexican

1/2 cup chopped fresh cilantro

Preparation:

1.Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.

2.Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.

3.Stir in oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro. Chill.Can refrigerate up to two weeks.

Recipe from eatingwell.com