Mexican Red Chili Sauce

Ingredients

Directions

1. 1

   In a pot or saucepan; place guajillo, arbol, and ancho peppers. Add onion, garlic, and add enough water to cover. Bring to a boil over medium high heat, reduce heat to medium low, and cover. Simmer for 8 to 10 minutes or until peppers and onion are soft. Drain vegetables and reserve ½ cup cooking liquid.

2. 2

   Transfer boiled vegetables to a blender. Add salt, black pepper, oregano, and cumin. Blend for 30 seconds to 1 minute. Add reserved cooking liquid as needed to thin sauce out to desired consistency

3. 3

   Preheat oil in a saucepan for 1 to 2 minutes over medium low heat. Strain sauce into saucepan using a fine mesh strainer. Simmer sauce for 3 to 4 minutes or until sauce has thickened slightly.

4. 4

   Use Mexican Red Chili Sauce with all of your favorite V&V Supremo® recipes and enjoy!