Ingredients

The following ingredients have 3 Servings
  • 4 dried New Mexico chili peppers
  • 2 dried Ancho chili peppers
  • 1 dried Chipotle chili pepper
  • 2 cloves garlic (peeled)
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 cup grapeseed or vegetable oil
  • 1 teaspoon salt
  • 3 cups chicken stock

Instruction

  • Remove the stems and seeds from all of the chili peppers and tear them into small pieces. Wash hands, then fill a bowl with hot water. Soak the chili peppers in the hot water for 10-15 minutes, until soft. Drain, reserving 1/4 cup of the soaking water.
  • Transfer the soaked peppers to the bowl of a blender and add the garlic, oregano, cumin, coriander, oil, and salt. Pulse the blender a few times, then add in the stock and reserved soaking water. Puree until liquid.
  • Place a large saute pan over medium-heat on your stove top. Holding a fine mesh sieve over the top of the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard solids.
  • Bring the sauce to a soft boil, then reduce the heat to low and simmer until it reaches your desired consistency.