Mix together all ingredients until well combined. Garnish with freshly ground black pepper. Serve with tortilla chips or crackers. Enjoy!
*If you’re making this from scratch and not from leftover solids from chilaquiles, do the following
1 dried pasilla chile, stemmed, seeded and torn into flat pieces
1 dried red California chile, stemmed, seeded and torn into flat pieces
Toast the chile pieces in a dry heavy skillet over medium heat, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 19 seconds per side. Place toasted chiles in a bowl, cover with hot tap water, place a small plate on the top of the chiles to keep them submerged, and rehydrate the chiles for 20 minutes.
Use a pair of tongs to transfer the rehydrated chiles to a food processor.
Serves two hungry people
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