4 cups orange juice12 ancho chilies,Â seeds and membranes removed tstd.
12 pasilla chilies, seeds and membranes removed tstd.
4 piquin chilies, seeds and membranes removed tstd.
2/3 cup cider vinegar
2 bulbs garlic
2 tsp thyme
6 cloves2 tsp cumin
2 TB oregano
2 stick cinnamon
6 allspice berries
4 TB sea salt1 oz Pepitos, tstd.
Heat the orange juice with the chilies and steep for 20 minutes; remove and puree with onion and vinegar in blender; reserve.Using a mortar, grind the garlic, thyme, cloves, cumin, oregano, cinnamon, allspice, salt and pepitos; add to the chili mixture and adjust consistency with orange juice as needed.