Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Dried Ancho chiles, stems 1/4 ts Ground cumin
-and seeds removed 1/4 c Vegetable oil
1 Dried Pasilla chile, stem 1/4 c Distilled white vinegar
-and seeds removed 1 1/2 ts Sugar
1 lg Onion, chopped 1 1/2 lb LARGE shrimp, shelled
2 Cloves garlic, chopped -and deveined
1/2 ts Dried oregano

Serves 6

Cover the chiles with hot water and let them sit for 15 minutes or
until softened. Combine chiles and 1/4 to 1/2 cup of the water they
were soaking in, onion, garlic, oregano, and cumin in a blender and
puree to a smooth paste.

Saute the chile mixture in the oil for 5 minutes, add the vinegar and
sugar, and bring to a boil. Reduce heat and simmer until the sauce
is very thick, about 5 to 8 minutes.

Add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes
or until the shrimp are done.

The Whole Chili Pepper From the collection of Jim Vorheis

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