| 3 dry ancho chiles
3 dry New Mexico or guajillo chiles 15 pepper corns 3 whole allspice 3 whole cloves 1/2 tsp dry oregano 1/4 tsp cumin seeds 2 large garlic cloves, peeled |
1/4 small white or yellow onion, quartered
2 oranges, juice only 1/4 cup red wine vinegar 1/2 cup water 2 tsp salt or to taste 15 cilantro sprigs, chopped 10 mint sprigs, chopped |
On the grill over medium heat, toast chiles for about 30 seconds on each side. Take them off the grill and remove only the stems. Set aside.
In a mortar and pestle, grind together the pepper corns, alspice, cloves, cinnamon, oregano and cumin.
In a blender, grind the chiles, spice mixture, garlic, onion, orange juice, water, vinegar and salt until they form a smooth, thick paste; add water if necessary.
Pour the sauce into a bowl and mix in the cilantro and mint.