My Recipes


User: nnss

Yield: 6 servings

Categories: mexican, seafood, spices

amount unit name
3 LG dried ancho chiles, stems and seeds removed
1 dried pasilla chile, stem and seeds removed
1 LG onion, chopped
2 cloves garlic, chopped
1/2 TS dried oregano
1/4 TS ground cumin
1/4 C vegetable oil
1/4 C distilled white vinegar
1 1/2 TS sugar
1 1/2 LB large shrimp, shelled and deveined


Serves 6
Cover the chiles with hot water and let them sit for 15 minutes or
until softened. Combine chiles and 1/4 to 1/2 cup of the water they
were soaking in, onion, garlic, oregano, and cumin in a blender and
puree to a smooth paste.
Saute the chile mixture in the oil for 5 minutes, add the vinegar and
sugar, and bring to a boil. Reduce heat and simmer until the sauce
is very thick, about 5 to 8 minutes.
Add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes
or until the shrimp are done.
The Whole Chili Pepper From the collection of Jim Vorheis