This delicious sauce (often served alongside mojo verde) is especially  delicious with roast pork.  Thanks Tina for the recipe!!

1 ancho chile

1 cup fresh cilantro leaves

3 cloves garlic

4 sprigs fresh thyme, leaves only

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/2 cup olive oil

2 tablespoons red wine vinegar

Put the chile in a small bowl and cover with boiling water. Let rest, covered, for 10 minutes, then drain, remove the stems and seeds, but do not peel.

Combine the chile, cilantro, garlic, thyme, salt, and cumin in a food processor. With the motor running, add the oil and vinegar and blend thoroughly. The sauce can be kept, covered, in the refrigerator for up to one week.