2wholedried ancho peppersalso known as chile pasilla
3wholedried
1wholedried cayenne pepper
1tspsalt
1/2tsppepper
1/2tspcumin
1/2tspsmoked paprika
1wholegarlic clove
1tbspolive oil
Instructions
Toast your dried peppers on medium heat for about 2 minutes, add about 2 cups of water and bring to a boil; about 10 minutes.
Add the peppers and water into a blender and blend for about 2-3 minutes.
Pour through a strainer into a pan, throwing the pulp away. Simmer for about 10 minutes with olive oil to reduce. Smother over your favorite spanish dish and enjoy!