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Ingredients

• 12 x Ancho chilies
• 1/2 c. White vinegar
• 2 c. Water
• 1/4 c. Extra virgin olive oil
• 2 med Onions thinly sliced
• 5 x Garlic cloves thinly sliced
• 1 Tbsp. Grnd cumin
• 4 c. Vegetable Stock see * Note
• (or possibly 4 c. chicken stock)
• 2 Tbsp. Molasses
• 1/4 c. Orange juice
• 1/4 c. Fresh lemon juice
• 2 Tbsp. Tomato paste

Description

Toast Chilies Over Gas Flame Till Soft And Brown, Turning Frequently. Transfer To Saucepan. Add In Vinegar And Water. Bring To Boil. Reduce Heat To Simmer And Cook Till Softened,…

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