• Cooking Time: 1/2 hour
• Servings: about 3 cups
• Preparation Time: 1/2 hour
• 15 dry guajillo peppers(stems removed seeds emptied out)
• 1/2 white onion(minced)
• 4 cloves garlic(minced)
• 3 cups chicken stock
• 1/4 cup vegetable oil
• 1 tbls ground cumin
• 1 tbls dry oregano
• 1 tbls chili powder(gebhardt)
• 1 tsp sea salt
• 1 tsp pepper

1. put a sauce pan over high heat,add peppers to dry pan and roast until fragrant about 4 or 5 min,slowly add stock and bring to a simmer,remove from heat and let steep for 20 min,strain off stock and reserve,add oil to pan and let it get hot,chop chilis into small dice add chilis and onions saute 3 min,add garlic and dry spices saute 2 min,add tomato sauce and stock and bring to a boil,reduce to a simmer and simmer 30 min,let cool and pour sauce into processor or blender and puree until smooth,if you want it smoother you can also strain it.this sauce gets better overnight and freezes good too.

this sauce comes out really good i use guajillo peppers but you can use,new mexico,california,or really any peppers but guajillos to me have the best flavor