• 1 ancho chile
• 8 cloves garlic, peeled
• 1 cup good Spanish extra virgin olive oil
• 1 teaspoon salt
• 2 teaspoons cracked black pepper

In 3 tablespoons of water, steam the ancho chile in a covered sauté pan for 5 minutes till tender. Remove excess water, add oil and 1/2 of the garlic. Cover pan and roast slowly for 45 minutes. Remove garlic and chile. Place in food processor and chop till coarsely puréed. Slowly drizzle oil into the machine till well mixed. Remove into bowl. Take remaining garlic and begin chopping with a knife. Add salt and mash it with your knife into the garlic. Go back and forth over the garlic in a circular motion. Add salt, garlic and cracked black pepper.