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Ingredients

• 3 large dried guajillo, New Mexico or California chiles (about 3/4 ounce; see Note)
• 2 large dried ancho chiles (about 3/4 ounce; see Note)
• 2 teaspoons extra-virgin olive oil
• 1/2 medium onion, cut into 1/2-inch dice
• 3 small cloves garlic, chopped
• 4 large tomatillos (see Note), husks removed, washed and chopped
• 2 plum tomatoes, seeded and chopped
• 2 cups water or vegetable broth
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried, preferably Mexican
• 1/2 cup chopped fresh cilantro

Description

Ancho Chile Salsa - The Huffington Post

Kitchen Daily