Ingredients
The following ingredients have 3 Servings
- 13 dried California chiles
- 1 cup yellow onion diced
- 2 tablespoons fresh garlic, chopped
- 2 tablespoons ground cumin
- 2 tablespoons dry oregano
- 2 teaspoons kosher salt
- 2 tablespoons tomato paste
- 2 tablespoons molasses
- 2 tablespoons cider vinegar
Instruction
- Remove seeds and stems from chiles and place in a two-quart sauce pan.
- Add onions, garlic, cumin, oregano, salt and tomato paste.
- Add 2 ½ cups of water and bring to a boil then lower to a fast simmer.
- Simmer for 15-25 minutes until the mixture starts to thicken and the liquid level has evaporated to about one cup.
- Place entire mixture in blender and puree until smooth.
- Add molasses and vinegar and mix.
- Strain through a sieve and serve as is with corn chips or as a sauce for any Mexican dish that calls for enchilada sauce.
