Yield: 2 cups
- 1 oz. dried ancho chiles (3 to 5 chiles)
- 2 teaspoons kosher salt
- 2 cloves garlic, peeled and smashed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons agave syrup (or use sugar)
- 2 tablespoons cider vinegar
2. Heat a small heavy skillet over medium heat. When hot, add chiles one or two pieces at a time and toast for a few seconds per side, until blistered and fragrant. (Use a small spatula to flatten the pieces of chile so they toast evenly.) Remove to a bowl and continue until all chiles are done.
3. Cover the chiles with very hot tap water (at least 2 cups; you'll probably need more), covering with a small plate to make sure chiles are submerged. Let them rehydrate for at least 20 minutes.
4. Remove the chiles from the water and place in a blender or food processor with 1-1/2 cups of the soaking water. Add remaining sauce ingredients and puree until very smooth. Adjust seasoning.
Sauce can be refrigerated for up to a week or frozen for several months.