Mexican Red Chile Sauce

Ingredients

• 3 oz dried ancho chiles
• 8 dried chiles de arbol
• boiling water
• 2 cloves garlic, peeled
• 1 tsp salt
• 2 tbsp tomato paste
• 1 tsp apple cider vinegar
• 1/2 tsp onion powder
• 1 cup water

Instructions

1. 1

   Soften the dried chiles. Place the chiles in...: Soften the dried chiles. Place the chiles in a microwave-safe bowl and microwave for 30-45 seconds until the chiles are soft and a little supple. Alternatively, on a skillet over low heat, dry cook the peppers for 3-5 minutes until they are soft and fragrant.

2. 2

   Wearing disposable gloves, remove the seeds and stems...: Wearing disposable gloves, remove the seeds and stems from the dried chiles as best as possible. In a heat-safe mixing bowl cover the de-seeded chiles in boiling hot water. Put a lid over the mixing bowl and leave to sit for 20 minutes, or until the chiles have rehydrated and softened.

3. 3

   Drain out the water and transfer the chiles...: Drain out the water and transfer the chiles to a blender. Add the remaining ingredients: garlic, salt, tomato paste, apple cider vinegar, onion powder, and 1 cup of water. Blend the mixture until smooth. Add a little more water if needed.

4. 4

   Store the red chile sauce in the fridge...: Store the red chile sauce in the fridge and use as desired.