Yields12 Servings
 5 ancho peppers, stems and seeds removed
 2 medium size corn tortillas4 cups hot warm water
 6 black peppercorns, ground
 2 garlic cloves
 ½ tablespoon annatto seeds, ground
 2 tablespoons canola or olive oil
 3 medium tomatoes, seeded and diced
 3 epazote leaves, chopped
 salt to taste
1

1.Wash hands with warm soapy water. Wash produce thoroughly.

2

2.In a comal or skillet over medium heat, slightly toast peppers, then tortillas.

3

3.Soak peppers in water until softened.

4

4.In a blender put peppers and their soaking liquid, tortillas, pepper, cloves and annatto seeds, process until smooth.

5

5.In a medium pot heat oil over medium heat. Add tomatoes and epaz-ote, and sautee for about 5 minutes.

6

6.Pour chili-tortilla mixture into pot, bring to boil and cook for 15 minutes.

7

7.Serve warm or chilled over cooked seafood or as a salsa for tacos.

Ingredients

 5 ancho peppers, stems and seeds removed
 2 medium size corn tortillas4 cups hot warm water
 6 black peppercorns, ground
 2 garlic cloves
 ½ tablespoon annatto seeds, ground
 2 tablespoons canola or olive oil
 3 medium tomatoes, seeded and diced
 3 epazote leaves, chopped
 salt to taste

Directions

1

1.Wash hands with warm soapy water. Wash produce thoroughly.

2

2.In a comal or skillet over medium heat, slightly toast peppers, then tortillas.

3

3.Soak peppers in water until softened.

4

4.In a blender put peppers and their soaking liquid, tortillas, pepper, cloves and annatto seeds, process until smooth.

5

5.In a medium pot heat oil over medium heat. Add tomatoes and epaz-ote, and sautee for about 5 minutes.

6

6.Pour chili-tortilla mixture into pot, bring to boil and cook for 15 minutes.

7

7.Serve warm or chilled over cooked seafood or as a salsa for tacos.

Notes

Chimole Sauce