Mexican Red Chili Sauce

Ingredients

Directions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Use the Mexican Red Chili Sauce with all of your favorite V&V Supremo® recipes. Enjoy!