Ancho paste

Ingredients:
1 garlic clove, large (or garlic powder if lazy)
3 large ancho chiles (about 1.5 ounces)
1.5 Tbsp olive oil
Salt
Boiling water

Equipment:
Food processor
Skillet
Small bowl
Sharp knife

Directions:
Toast garlic in skillet, removing when light brown; peel.

Heat chiles in skillet until they expand and become soft, smelling good but not charred. Remove seeds and veins, put in bowl, and cover with boiling water. Let soften for 15 minutes. Drain (save water if you want).

Puree chiles, garlic, and olive oil. Add salt to taste.

Servings:
Makes about 4 Tbsp (1/4 cup) of paste.