1. Rinse and seed the ancho chilies. Put the onion and all of the chilies in a saucepan with the oil. Cook over medium heat to toast the chilies, about 2 to 3 minutes.
2. Take the chilies out and add the tomatillos, water and garlic and cook for 15 minutes, stirring constantly.
3. Place the cooked ingredients, plus the chilies, cilantro and cumin into a blender and pulse for 10 seconds or until chunky.
4. Season to taste.
Serving Size: about 2 tablespoons
Number of Servings: 10
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin