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Title: Red Pipian
Categories: Tex-mex, Spices, Homemade, Hot/spicy, Appetizer
Yield: 1 Pipian
2 oz Dried ancho chiles
2 oz Dried New Mexico red chiles
1 qt -almost boiling water
(enough to cover chiles)
3/4 lb Roma tomatoes
1/2 c Onions; chopped
4 oz Dry-roasted pumpkin seeds
6 Cloves garlic; roasted
2 Chipoltle chiles in adobo
Sauce
1 ts Adobo suace
1/2 c Dry-roasted peanuts
1/2 ts Ground allspice
1 ts Cinnamon
pn Ground cloves
1 ts Sugar
1 ts To 2 t salt
1 tb Peanut oil
Remove the stems and seeds from the dried chiles, then roast them a
few minutes on a hot grill. Cover them with the hot water and
rehydrate them for about 1/2 hour, or until they are soft. While the
chiles are soaking, roast the tomatoes on a griddle, or under the
broiler, until the skins blacken. Saute the onion in oil until
slightly borwned. Place onion, tomatoes and pumpkin seeds in the
blender or food processor and puree to form a paste. Add the chiles,
1/2 cup of the chile water, garlic, chipotles, abobo sauce, peanuts,
spices, sugar and salt and continue to puree until smooth. Heat
peanut oil in a skillet and "refry" this sauce for about 5 minutes,
stirring constantly. That's all there is to it - Good as an appetizer
spread, a sauce for grilled meats, etc. Source: Fran Siebengartner
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