1 ancho chili (12 g or ½ oz), stemmed, seeded, and deveined
2 guajillo chilies (12 g or ½ oz), stemmed, seeded, and deveined
950 ml (1¾ pt) chicken stock
Salt and freshly ground black pepper
Preheat the grill.
Place the onion, tomatillos, tomatoes and garlic on a baking pan and drizzle them with olive oil. Put the baking sheet under the grill and cook without turning until the vegetables begin to char, about 7 minutes. Remove, set aside and let cool to room temperature.
In a large dry skillet over medium-low heat, toast the guajillos, turning them over halfway through, about 1 minute. Transfer them to a bowl, cover them with hot water and let them soak until they’re soft, about 30 minutes. Drain the chilies and discard the soaking water.
Combine the vegetables and chilies in a blender with the chicken stock (you’ll have to work in batches) and puree until the mixture is very smooth. Transfer each batch to a bowl as it’s done, and stir the batches together well. Season with salt and pepper to taste.
Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Locally grown New Mexico chili peppers are a sacred crop in the Southwest. They add a zesty bite to dishes like burritos, cheeseburgers and even chocolate.
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