Ancho Pasilla Sauce

• 3 dried ancho chilies (about 2 ounces)
• 4 dried pasilla chilies (about 1 1/2 ounces)
• 1 1/2 cups fresh orange juice
• 3 garlic cloves
• 2 tablespoons olive oil
• 3/4 teaspoon salt

1. Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable.
2. Wearing rubber gloves, remove stems, seeds, and veins.
3. In a blender puree chilies with remaining ingredients until completely smooth.
4. Sauce may be made 2 days ahead and chilled, covered.

ancho chilies, chilies, orange juice, garlic, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/ancho-pasilla-sauce-14146 (may not work)