Ingredients

• 1 3-ounce package dried ancho chilies
• 3 cups hot water
• 1 pound tomatillos, husked
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• Juice of 1/2 lemon
• 1/4 cup brown sugar
• Salt and freshly ground pepper

Instructions

1. Preheat the oven to 375 F.

2. Remove and discard the stems and seeds from the chilies. Toast in a dry heavy skillet over medium heat until fragrant, about 5 minutes. Transfer to a bowl, pour on the hot water, and let soften for 30 minutes. Lift out chilies and discard the water.

3. Place the tomatillos on a baking sheet and roast for 20 minutes. Let cool and place in a blender and process to a purée. Transfer to a bowl and set aside.

4. In the blender, combine the chilies and 1/2 cup of fresh water and process to purée.

5. In a large heavy saucepan, heat the oil over medium heat. Stir in the flour, garlic, and cumin and cook for 2 to 3 minutes. Remove from heat. Pour the chili mixture through a sieve into the flour mixture. Stir in the tomatillos, lemon juice, and sugar. Return to low heat and simmer for 10 minutes. Remove from heat and transfer to a serving dish.

Other Dip Recipes

Baba Ghanoush
Basil Mayonnaise
Cocktail Sauce
Cucumber Yogurt Sauce
Dill Mustard Sauce
Fresh Tomato Salsa
Garlic Aioli
Hummus
Spicy Shrimp Salsa
Yogurt and Cumin Sauce