INGREDIENTS

• 1 oz Ancho chiles

• 2 cups Spanish onion roughly chopped

• 1 cup olive oil

• ½ red wine vinegar

TO MAKE

Soak the chiles in hot water overnight. Remove the stems and seeds from the chiles. Put all of the ingredients in a blender and purée until smooth.

SERVING

Serve with chips or combine with pulled poached chicken and mayonnaise. This purée is also great as a marinade for pork or beef or served as a sauce for either.