Things You'll Need:
- 5 large garlic cloves, unpeeled
- 8 to 10 dried whole ancho chiles
- 1 tsp. fresh cracked black pepper
- 1 tsp. salt
- 1/2 c. white vinegar
- Groceries
- Chef's Knives
- Barbecue Tongs
- Chef's Knives
- Food Processors
- Rubber Spatula
- Skillets
- Skillets
-
Step 1
Place a heavy skillet over medium-low heat. Cast-iron works best.
-
Step 2
Place the unpeeled garlic in the skillet and let it toast slowly, turning the cloves occasionally, until the skins have turned brown in spots and the garlic feels soft when pressed with a spatula. Remove and let cool.
-
Step 3
Remove the stems and seedpods from the chiles.
-
Step 4
Add the chiles two or three at a time to the skillet. Press them flat with the spatula. The chiles should not smoke, but the pan should be hot enough for them to lighten in color slightly. Toast them on both sides, and flip or remove them when the side touching the pan turns color.
-
Step 5
Shut off the heat.
-
Step 6
Place the chiles in a bowl and cover with simmering water. Cover and soak for 30 minutes, then discard the water.
-
Step 7
Slip the garlic cloves out of their skins and place them in the bowl of a food processor along with the salt and pepper, vinegar and the drained chiles.
-
Step 8
Pulse the machine a few times to begin the puree. Scrape down the sides and continue pulsing the machine and adding small amounts of water until the puree is as thick as possible but still allows the machine to run smoothly. Scrape down the sides as necessary and puree to a fine paste.
-
Step 9
Use a rubber spatula to force the puree through a strainer to extract skin and seed fragments.
-
Step 10
The strained puree is now ready to use as a marinade. Brush or spread it on meat, fish, poultry or vegetables.
