Adobo Sauce--From Scratch

Ingredients:

• 4 ancho chiles
• 4 guajillo chiles
• 2 TB onion, chopped
• 1 garlic clove, smashed
• 1.5 tsp salt
• .5 tsp sugar
• .5 tsp dried oregano
• .5 tsp dried thyme
• .5 tsp cinnamon
• .25 tsp cumin
• .25 tsp nutmeg
• pinch cloves
• 1/4 cup vinegar

Directions:

1. In a large microwave bowl cover the anchos and guajillos with water.
2. Microwave 5 minutes.
3. Put a saucer on top of the bowl to hold the chiles down and let them rehydrate for 10-15 minutes.
4. Reserve the chile water.
5. Add the soaked chiles and all the other ingredients to the blender.
6. Blend on high for a minute or so, adding the reserved chile water as needed to water down the mixture enough to blend.
7. Store in the fridge in a jar. 

I'm honestly now sure how long this will keep it is the first time I have made it.  Since it has vinegar in it I imagine it should keep awhile.

Note:  If you have a local Latino market that sells dry chiles in bulk it is much more inexpensive to buy them that way that packaged a supermarket.  I usually buy my chiles at our local market, La Perla, every quarter year.