This delicious sauce (often served alongside mojo verde) is especially \u00a0delicious with roast pork. \u00a0Thanks Tina for the recipe!!<\/p>\n
1 ancho chile<\/p>\n
1 cup fresh cilantro leaves<\/p>\n
3 cloves garlic<\/p>\n
4 sprigs fresh thyme, leaves only<\/p>\n
1\/2 teaspoon salt<\/p>\n
1\/4 teaspoon ground cumin<\/p>\n
1\/2 cup olive oil<\/p>\n
2 tablespoons red wine vinegar<\/p>\n
Put the chile in a small bowl and cover with boiling water. Let rest,\u00a0covered, for 10 minutes, then drain, remove the stems and seeds, but do not\u00a0peel.<\/p>\n
Combine the chile, cilantro, garlic, thyme, salt, and cumin in a food\u00a0processor. With the motor running, add the oil and vinegar and blend\u00a0thoroughly. The sauce can be kept, covered, in the refrigerator for up to\u00a0one week.<\/p>\n","protected":false},"excerpt":{"rendered":"
This delicious sauce (often served alongside mojo verde) is especially \u00a0delicious with roast pork. \u00a0Thanks 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 … Continue reading