Ancho Chile Salsa
|Dried anclio chilies||2 Ounce, stemmed and seeded (About 5)|
|Sun dried tomatoes||5 Ounce (Not Oil Packed)|
|Brewed coffee||1 Cup (16 tbs) (Preferably A Dark Roast Such As Guatemalan)|
|Pitted prunes||3 Ounce|
|Toasted slivered almonds||2 Tablespoon|
|Chipotle chili en adobo||1|
|Grated ibarra chocolate/Semi sweet chocolate||1 Tablespoon (Mexican)|
|Toasted ground cumin||1⁄4 Teaspoon|
|Ground canela||1 Teaspoon (1 1/2 Teaspoons If Using Semi-Sweet Chocolate)|
Toast the chiles and rehydrate them in 1 quart of warm water with the sun-dried tomatoes.
Drain the chiles and tomatoes, reserving 1 cup of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 1 cup of plain water.
Add all the remaining ingredients and puree.