Makes about 1/2 cup. Difficulty
2 ancho chilies 1/2 cup water 2 garlic cloves, peeled 1/2 teaspoon ground cumin 1/2 teaspoon ground dried oregano 1/8 teaspoon ground cinnamon Pinch of ground cloves Salt
Snap off the stems of the chilies and discard the seeds. With kitchen scissors cut the chilies into 1 inch pieces and place in a medium saucepan. Add 1/2 cup water to the saucepan along with garlic, cumin, oregano, cinnamon and a pinch of ground cloves. Bring to a boil. Reduce heat, cover and let simmer for 15-20 minutes. Pour the mixture into a blender and process until smooth. If you end up with less than 1/2 cup then add more water until you have that amount. Season to taste with salt. Let cool for at least 20 minutes before using.