This recipe was created to accompany <epi:recipelink id="14144">Camarones Adobados a La Parrilla (Grilled Shrimp with Ancho Pasilla Sauce).</epi:recipelink>
Ingredients
3 dried ancho chilies (about 2 ounces)
4 dried pasilla chilies (about 1 1/2 ounces)
1 1/2 cups fresh orange juice
3 garlic cloves
2 tablespoons olive oil
3/4 teaspoon salt
Directions
Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender purée chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.
