Ancho chile paste

Ingredients

• •4 dried ancho chilis, stems and seeds removed
• •4 cup water
• •1 teaspoon cumin
• •1 teaspoon minced garlic
• •1/8 teaspoon salt
• •dash of pepper

Steps

1. 1Bring water to a boil either in a kettle or in the microwave. Tear dried peppers and place in a 2 cup pyrex measuring cup. Pour boiling water over peppers to cover and allow to sit 30 minutes or until softened.
2. 2(original recipe missing a step, so I'm guessing) Place softened peppers in the bowl of a food processor. Process until a paste consistency.
3. 3Add a bit of reserved liquid one tablespoon at a time to thin paste if necessary. Add cumin, garlic, salt, and pepper. Pulse to combine. Store in the refrigerator in a covered container for 5 days . May freeze in an ice cube tray for longer storage.