Ancho Chili Salsa

 Inspired by: Ancho Chile Sauce Recipe - Cooking On The Weekends

4 ounces dried Ancho chiles

water

1 cup ancho chile hydrating liquid, reserved (see recipe instruction no. 2)

1 cup vegetable stock

4 small peeled and smashed garlic cloves (about 1 tablespoon)

1 to 2 tablespoons granulated sugar*

1 teaspoon ground cumin

1⁄2 teaspoon ground oregano

1 teaspoon salt

2 Tbsp lard

Remove the stems and seeds, then toast the peppers in the cast iron skillet until aromatic.  Cover them with boiling water. Let the chiles hydrate in the hot water until they're soft, at least 20 minutes.  Drain, reserving the liquid.

Add remaining ingredients to blender, 1 cup of the soaking liquid and blend. Add the stock, sugar, garlic, spices, salt and pepper to the blender. Purée in the blender until the mixture is as smooth as possible. Season to taste with salt and sugar if necessary.

-it's a little bitter - next time toss all the soaking liquid