Anonymous Tue May 23 19:23:31 2006

12 ancho chilies -- wiped clean

1/2 cup white vinegar

2 cups water

1/4 cup olive oil

2 medium onions -- thinly sliced

5 garlic cloves -- sliced

1 tablespoon ground cumin

4 cups chicken stock

2 tablespoon brown sugar

1/4 cup orange juice

1/4 cup lemon juice

2 tablespoon tomato paste

1 teaspoon black pepper -- freshly ground

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. Saut?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.