Toast the chilies directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently
to avoid scorching. Transfer the toasted chilies to a saucepan and add the vinegar and water.
Bring to a boil, reduce to a simmer and cook 10 minutes to soften. Transfer the chilies and liquid to a blender or
food processor. Puree until a smooth paste is formed, adding a tablespoon or 2 of water if necessary to thin. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onions until golden brown, 8-10 minutes. Stir in the garlic and cook briefly just to release the aroma. Next, stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.
Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste.
Add to the simmering stock mixture and continue cooking another 15 minutes.
NOTE: Adobe Sauce can be stored in the refrigerator 1 week or frozen indefinitely.
Makes 1 1/2 quarts.
From: "Mesa Mexicana" by Mary Sue Milliken and Susan Feniger with Helena Siegel.
Posted By: BBQ Mailing List
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