6 to 8 dried ancho chiles, stems and seeds removed, coarsely torn
1 teaspoon sea salt
1 teaspoon sugar
2 tablespoons white vinegar
Combine the chiles, 2 1/2 cups water, salt, sugar, and vinegar in a small nonreactive saucepan over high heat. Cook for 5 minutes. Cool slightly and puree in small batches. Strain and pour into a serving bowl.
Yield: Makes 2 1/2 cups
Source: Claud Mann, Cooking from the Heart
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