Ancho Chile Salsa

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
292
FAT
39%
CHOL
173%
SOD
84%

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Ingredients for 2 servings

3 large dried guajillo, New Mexico or California chiles, (about 3/4 ounce; see Note)

2 plum tomatoes, seeded and chopped

2 large dried ancho chiles, (about 3/4 ounce; see Note)

2 tablespoons chopped fresh oregano, or 1 tablespoon dried, preferably Mexican

2 cups water, or vegetable broth

1/4 teaspoon freshly ground pepper

1 teaspoon sea salt

1/2 medium onion, cut into 1/2-inch dice

4 large tomatillos, (see Note), husks removed, washed and chopped

2 teaspoons extra-virgin olive oil

1/2 cup chopped fresh cilantro

3 small cloves garlic, chopped

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