This sauce is a game changer—homemade taste in 30 minutes. Well worth the effort!!
Ingredients
- 3 Tbsp avocado oil
- 1 cup white or yellow onion (chopped)
- 4 cloves garlic (peeled and smashed)
- 7 mild dried chilies (such as New Mexico, Ancho, or Guajillo)
- 1-2 dried arbol chilies (stems removed, add more or less to adjust spice level)
- 2 cups vegetable broth
- 1 cup water
- 1/4 cup tomato paste
- 1 tsp ground cumin
- 1 tsp ground smoked paprika
- 1/2 tsp sea salt (plus more to taste)
- 1 tsp dried Mexican oregano
Instructions
- Heat a large rimmed skillet over medium heat. Once hot, add oil, onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
- Add dried chilies and cook for 2 minutes on each side. Then add vegetable broth and water. Bring to a boil. Then reduce heat and cover. Simmer for 15 minutes.
- Add tomato paste, cumin, paprika, salt and oregano. Stir, cover, and cook for 5 more minutes or until peppers are tender.
- Using a hand held immersion blender, blend until creamy and smooth. Taste and adjust salt and spices as needed.
- Use immediately. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.
