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Ingredients
  • Scant ½ cup (2 ounces/57 grams) ancho chile powder*
  • 1 ¼ cups (296 ml) water
  • 8 garlic cloves (about 25 grams), peeled
  • ½ teaspoon (1 gram) ground cinnamon, preferably Mexican canela
  • ¼ teaspoon (0.6 grams) ground black pepper
  • ⅛ teaspoon (0.3 grams) ground cumin
  • 1 teaspoon (2 grams) dried oregano, preferably Mexican
  • 3 tablespoons (45 ml) apple cider vinegar
  • 1 ½ teaspoons (9 grams) kosher salt
Steps
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