Serves: 5
Total Calories: 289
1. Wipe the chiles with a damp paper towel. Cut the chiles open. Discard stems, seeds, and veins. In a dry skillet over medium heat toast the chiles, turning them, until aromatic and slightly blistered, about 10 seconds. Put in a bowl, cover with hot water, and soak 20 minutes until softened. In the same skillet, toast the sesame seeds, stirring frequently, until they are fragrant and lightly colored. Do not burn. Cool in a bowl. When the seeds are cool put them in a spice grinder. (I use a coffee grinder reserved for spices.) Add the anise seeds and cloves. Grind to a powder. Reserve.
2. Heat 1 tablespoon of the oil in the same skillet and cook the onion and garlic over medium-low heat, stirring, until softened, 3 to 4 minutes. Transfer to a blender. Drain the chiles, discarding the liquid, and add them to the blender. Add the ground seed mixture, salt, cinnamon, and 1 1/2 cups of chicken broth. Blend as smooth as possible. If too thick to blend, add enough broth to reach the consistency of ketchup.
3. Heat the remaining tablespoon of oil in a medium saucepan over medium heat then add the sauce gently (to minimize splattering), and cook, stirring, for 3 minutes. Add the remaining broth, bring to a boil, then reduce the heat to low, cover and simmer 20 minutes to blend the flavors. Adjust seasoning. The sauce is ready to use or store in a covered container and refrigerate up to 3 days or freeze 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.
This Red Sesame Seed Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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