Serves
About 3 cups
Ingredients
- 4 dried ancho or pasilla chiles, stemmed and seeded
- 1 (15-ounce) can tomato puree
- 1 yellow onion, coarsely chopped
- 1 garlic clove, minced
- ¼ teaspoon granulated sugar, plus more to taste
- 2 tablespoons fresh lime juice, plus more to taste
- Sea salt
Procedure
To a large heatproof bowl, add dried chiles and cover with boiling water. Set a plate over the chiles to submerge, if necessary, and set aside until softened, about 30 minutes. Drain.
Transfer the chiles to a blender along with tomato puree, onion, garlic, and sugar. Puree until smooth. Stir in lime juice. Taste and adjust seasoning with salt, lime juice, and sugar.
