Ingredients (4):

Peppers:

5 Ancho Chiles 
3 Chile Pasilla 
3 Green Chiles

2 cups hot water 
1 and 1/2 cup shelled Peanuts 
4 cloves of garlic 
1/4 onion 
1 tablespoon oil 
1 tablespoon salt 
1/2 cup chicken broth

Preparation Instructions:

1. The chiles are roasted in a pan, removing the seeds and veins. Then soaked in warm water for 20 minutes, quickly liquefy chiles along with the water, añadiento peanuts, garlic and onion until pureed.

February. Incorporating onion oil is heated, mashed just blending and fry for 5 minutes added. Salt is added and stirred for 10 minutes.

If the sauce is too thick chicken broth is added.