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
      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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