• 8 dried anchos, seeded
  • 2 cloves garlic
  • 1 teaspoon oregano
  • 1 teaspoon salt


Prepare chilies by cracking them open and removing seeds and veins and stems. Cover with hot water. Soak for 1 hour. Drain, but reserve the soaking liquid. Place pepper skins in blender and add enough of the water so that the total amount in the blender is 2 cups. Add remaining ingredients and blend until thick and smooth.

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Submitted 6/13/05.
Submitted By: Teresa Johnson

Ancho Chili Paste