Ok credit to Martha Stewart for turning me on to this.
But it is a great adobo recipe.
• 18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
• 1 tablespoon extra-virgin olive oil
• 8 large cloves garlic
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon aniseed
• 1/2 teaspoon Spanish hot paprika
• 1/2 cup freshly squeezed orange juice
• 1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
• 2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
• 1/4 cup Oloroso sherry
• 1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
• 1 teaspoon coarse salt
• Guatemalan Red Cabbage Relish, optional
• Cacao nibs, optional (recommended by 1vert!)
Heat a heavy-bottomed skillet over medium heat. Working in batches, add dried seeded peppers to skillet and toast lightly for 3 to 4 seconds on each side. Transfer toasted chiles to a medium bowl. Cover with hot water and let stand until soft, about 10 to 15 minutes.
Transfer peppers to the jar of a blender or bowl of a food processor, along with olive oil, garlic, cumin, oregano, aniseed, paprika, orange juices, guava preserves or honey, sherry, brown loaf sugar, and salt; blend until smooth.