Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Chiles anchos
2 ea Tomatoes, peeled and chopped
1 ea Onion, chopped
1 ea Clove garlic, chopped
6 ea Sprigs cilantro, chopped
1 tb Oil
1 ds Salt, pepper
1/2 ts Sugar
3 tb Olive oil
1 tb Wine vinegar

For touch of fire, add 6 crumbled chile pequin. Soak anchos in warm
water to barely cover for 30 mins. Drain and puree with tomatoes,
onion and garlic in food processor or blender. Heat oil in skillet
and cook 5 mins. stirring constantly. Add cilantro, seasoning and
sugar and cool. Stir in olive oil and vinegar. Makes 2 cups.

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