Features of "Adobo Sauce (2)"

Ingredients for "Adobo Sauce (2)"
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3 lrg Dried Ancho chiles, stems and seeds removed
1 x Dried Pasilla, stem and seeds removed
1 lrg Onion
2 x Cloves garlic, chopped
1/2 tsp Dried oregano
1/4 tsp Ground cumin
1/4 cup Veggie oil
1/4 cup Distilled white vingegar
1 1/2 tsp Sugar

Method of cooking "Adobo Sauce (2)"

Cover chiles with hot water, let sit for 15 min. Combine chiles, and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano and cumin in a blender and puree. Saute the mixture in oil for 5 min add vinegar and sugar and bring to a boil. Reduce heat, simmer until thick about 5-8 min. I checked my my "whole Chile Pepper Book" and there’s a recipe on p. 129 for shrimp in adobo sauce. The cookbook says that its "a sauce made with chiles, vinegar, herbs and garlic that is popular in the Philippines as well as in Mexico" - Erica Wissolik (EWISSOLIK@crs.loc.gov)