Mexican Adobo Sauce Recipe

• 4 dried ancho chiles, seeded and deveined
• 4 dried guajillo chiles, seeded and deveined
• 2 teaspoons peeled and minced fresh ginger
• 3/4 teaspoon ground cumin
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover.
2. Let them soak until soft, about 30 minutes.
3. Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
4. Blend until very smooth.
5. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everythings getting pureed.
6. Dont be tempted to add liquidyou want the final sauce to be thick.
7. Scrape the puree into a small bowl if you plan to use it soon, or into a jar with a tightfitting lid if you want to save it for later.
8. Itll keep in the fridge for up to 5 days, or in the freezer for 3 months.

ancho chiles, guajillo chiles, fresh ginger, ground cumin, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/mexican-adobo-sauce-31342 (may not work)