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Spices/Sauces/Rubs | |
| 2 dried Guajillo or New Mexico dried chile pods Extra-virgin olive oil 3 cloves garlic, bashed 1/2 onion, rough chopped 1 tablespoon ground cumin One 28-ounce can diced tomatoes, such as Glen Muir Fire Roasted Canola oil | |
| Add 1 1/2 cups of hot water to a large bowl and add the dried chiles. Leave to sit so the chiles rehydrate and plump up, 15 to 20 minutes. Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the garlic and onions and saute until fragrant and soft, 5 to 6 minutes. Add the cumin, and then pour in the diced tomatoes, rehydrated chile peppers and their water. Season with some salt and pepper. Then cover and simmer until sauce has reduced and is thickened, about 30 minutes. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm. | |
Unrated | |
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