Ingredients
1guajillo chile,dried
1chile negro pepper,(pasilla) dried
2New Mexico chile pods,dried
1½cupswater,warm
2clovesgarlic,pressed
1tspground cumin
1tspsalt
1tspbrown sugar,packed
1tspwhite vinegar
Preparation
Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet for about 2 to 3 minutes until lightly brown. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak for about 40 minutes.
Remove the guajillo and New Mexico chiles from the water.
Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked.
Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
Use as desired and enjoy.
