4 dried ancho chiles 3 large cloves garlic, unpeeled 1 teaspoon dried oregano, preferably Mexican 3/4 teaspoon coarse sea salt

Step 1 Remove the stems and seeds from the chiles and place the peppers in a glass bowl. Pour boiling water over to cover by 3 inches and let them soak until very soft, about 30 minutes.

Step 2 Drain the peppers and place them in a blender with the garlic and oregano. Strain the soaking water and add 1 1/2 cups to the blender. Puree until smooth. Strain the mixture through a sieve into a clean, shallow pie plate; season with salt and set aside.

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