Red Chile Sauce
Ingredients
- 10 peppersDried Guajillo peppers
- 5 peppersDried Ancho peppers
- 5 peppersChile Pequin
- 1 tspKosher salt
- 1 tspMexican Oregano
- 1 tspGround Cumin
serving
Directions
- Step 1: Rip stems off dried peppers, remove seeds
- Step 2: Toast peppers over medium-high heat for about 90 seconds, constantly stirring and flipping. Remove from hear as soon as there's a Chile smell
- Step 3: Soak in boiling hot water for 10-15 minutes. Reserve water
- Step 4: Put peppers, salt, oregano small amount of water into blender
- Step 5: Blend until thick but not gloopy, enough to coat the back of a spoon. Use pepper water to achieve consistency (about 3 cups)
- Step 6: Strain sauce
- Step 7: Add salt to taste
Tips
- Make sure chiles weigh about 4 oz