Categories: Mexican Foos
Ingredients
- 3 dried red chile peppers such as guajillo
- 1 clove garlic, peeled
- 1 (14 oz.) can fire-roasted diced tomatoes
- 1/4 tsp. cumin seed
- Ground black pepper
- 1 1/2 tsp. olive oil
- 1 cup vegetable broth
- Kosher salt, to taste
- Sugar, to taste
Directions
- Heat oven to 350 degrees. Place chiles on a baking sheet and heat in oven until puffed and aromatic, 3 to 5 minutes. Remove from oven and allow to cool. Remove stems and seeds; tear peppers into pieces.
- Place chiles, garlic, tomatoes, cumin and black pepper in jar of blender. Puree until as smooth as possible.
- heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press mixture with large spoon to extract as much liquid as possible. Discard solids. Cook sauce, stirring frequently, until thickened to consistency of tomato paste. Pour in vegetable broth, bring to boil, then reduce heat and simmer 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.
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makes 1 cup