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The Sonoma Diet by Connie Guttersen

Prep: 25 Minutes
Stand: 1 Hour
Makes: About 1/2 Cup

• 4 dried guajillo chile peppers (% ounce), stems and seeds removed*
• 5 dried ancho chile peppers (21/? ounces), stems and seeds removed*
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 2 cloves garlic, halved
• 2 teaspoons caraway seeds, toasted and ground,** or 2 teaspoons caraway seeds, finely crushed
• 1 teaspoon coriander seeds, toasted and ground,** or 1/2 teaspoon ground coriander
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Heat a very large skillet over medium heat. Add dried chile peppers; toast for 2 minutes, turning occasionally. Place peppers in a very large bowl. Add enough boiling water to cover. Cover bowl and let stand for 1 hour. Drain well. Place peppers in a food processor; add oil, the 2 tablespoons water, the garlic, caraway seeds, coriander seeds, kosher salt, and black pepper. Cover and process to a nearly smooth paste. Press mixture through a coarse-mesh strainer to remove pepper skins.

2. Transfer paste to a small bowl and use in recipes as directed. Use immediately or cover and chill for up to 2 weeks before using.

*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
**Note: To toast seeds, heat a small skillet over medium heat. Add seeds. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently. Place toasted seeds in a spice grinder and process until finely ground.

Nutrition Facts per tablespoon: 73 cal., 5 g total fat (0 g sat. fat), 0 mg chol., 71 mg sodium, 7 g carbo., 3 g fiber, 2 g pro.



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