Homemade Colorado Sauce

• Gluten free

• Produce

  • 2 Ancho chili peppers, dried
  • 1 Chipotle chili pepper, dried
  • 1/2 tsp Coriander, ground
  • 2 cloves Garlic
  • 2 tsp Mexican oregano, dried
  • 4 Mexico chili peppers, dried New

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1/8 cup Grapeseed or vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on thewanderlustkitchen.com

Description

Ingredients

• 4 dried New Mexico chili peppers
• 2 dried Ancho chili peppers
• 1 dried Chipotle chili pepper
• 2 cloves garlic, peeled
• 2 teaspoons dried Mexican oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 cup grapeseed or vegetable oil
• 1 teaspoon salt
• 3 cups chicken stock

Directions

• Remove the stems and seeds from all of the chili peppers and tear them into small pieces. Wash hands, then fill a bowl with hot water. Soak the chili peppers in the hot water for 10-15 minutes, until soft. Drain, reserving 1/4 cup of the soaking water.
• Transfer the soaked peppers to the bowl of a blender and add the garlic, oregano, cumin, coriander, oil, and salt. Pulse the blender a few times, then add in the stock and reserved soaking water. Puree until liquid.
• Place a large saute pan over medium-heat on your stove top. Holding a fine mesh sieve over the top of the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard solids.
• Bring the sauce to a soft boil, then reduce the heat to low and simmer until it reaches your desired consistency.