Serves: 5
Total Calories: 3

6 , ancho chile kimmy, (large), stems cut out, seeds and veins removed
2 cloves garlic (whole medium), unpeeled
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/8 teaspoon ground allspice
2 whole cloves
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons cider vinegar

1. In a dry skillet over medium heat, toast the chiles, pressing flat with a spatula and turning, about 8 to 10 seconds per side, or until aromatic and slightly blistered. Do not burn. Submerge the chiles in a bowl of hot water and soak about 25 to 30 minutes.

2. Toast the garlic cloves in the same skillet about 2 minutes, until some brown spots appear, and the garlic softens a little, about 5 minutes. Remove and discard the papery skin. Drain the chiles and put in a blender with the garlic. Add the other ingredients and 1/4 cup of water. Purée until smooth. If the blender stalls, add only enough water to keep the blades working. Scrape down the sides of the blender jar often, and continue to blend. (The adobo should be thick and smooth with the consistency of thick ketchup.) Scrape the adobo into a container. The adobo is ready to use. The paste can be kept refrigerated for 2 to 3 weeks, or frozen up to 3 months.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 3
Calories from Fat: 0

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Salsas, Sauces, and Condiments
Almond Sauce
Ancho Chile Sauce for Enchiladas
Ancho Chile and Red Pepper Cream Sauce
Ancho Chile and Red Wine Sauce
Avocado Butter
Avocado and Tomatillo Sauce
Banana Salsa
Basic Cooked Tomatillo Sauce
Basic Cooked Tomato Sauce
Basic Fresh Lard
Basic Red Chile Sauce
Basic Roasted Tomato Sauce
Bitter Orange Juice Substitute
Black Bean Sauce
Black Bean and Avocado Salsa
Cascabel Chile Sauce
Chihuahua Chile Salsa
Chili Powder Enchilada Sauce
Chili Rub
Chipotle Mayonnaise or Crema
Chipotle and Tomatillo Sauce
Classic Guacamole
Corn and Black Bean Salsa
Cucumber and Jalapeño Salsa
Drunken Sauce
Easy Mole from Prepared Paste
Fiery Cilantro-Mint Sauce
Fresh Corn Salsa
Fresh Salsa Mexicana
Fresh Serrano Chile Salsa
Fresh Tomatillo Sauce
Green Pumpkin Seed Sauce
Guajillo Chile Sauce
Guajillo Chile Sauce with Cream
Jalapeño-Cilantro Sauce
Jicama-Cilantro Salsa
Jicama-Mango Salsa
Mango Salsa
Mango, Papaya, and Poblano Chile Salsa
Mango-Avocado Salsa
Melon Salsa
Mexican Sour Cream
Mild Tomatillo and Sweet Pepper Sauce
Mixed Herb Bouquet
Mole Sauce from Puebla
Oaxacan Green Tomatillo Sauce
Oaxacan Red Mole
Pan-Roasted Red Salsa
Pan-Roasted Tomatillo Sauce
Pasilla Chile Sauce
Pasilla Chile and Tomato Sauce
Peanut Mole
Pickled Chipotle Chiles
Pickled Red Onions
Pineapple Salsa
Pineapple, Jicama, and Bell Pepper Salsa
Poblano Chile Salsa
Pumpkin Seed Sauce with Tomatoes
Radish Salsa
Ranchera Sauce
Red Bell Pepper Sauce
Red Chile Paste
Red Onion Sauce
Red Pumpkin Seed Sauce
Red Sesame Seed Sauce
Serrano Chile Cream Sauce
Smoked Red Chile Sauce
Spicy Mayonnaise Dip
Sunflower Seed Sauce with Tomatoes
Tamarind Paste
Tomatillo Sauce with Mushrooms and Carrots
Tomatillo and Chipotle Chile Sauce
Tomatillo and Pumpkin Seed Sauce
Tomatillo and de Arbol Chile Sauce
Tomato Sauce for Folded Tortillas
Tomato Sauce for Stuffed Chiles
Tomato Sauce for Tortas
Tomato and Corn Salsa
Tomato and de Arbol Chile Sauce
Tomato-Jalapeño Chile Butter
Walnut Sauce
White Sauce with Tomatoes
Yellow Chile Sauce
Yellow Mole
Yucatán Cabbage Salsa
Yucatán Dry Spice Rub
Yucatán Green Seasoning Paste
Yucatán Habanero Sauce
Yucatán Red Seasoning Paste
Yucatán Tomato Sauce
Yucatán White Sauce
Zucchini Salsa