I’m using this sauce as a side condiment for the tamales later, but decided to post it here separately. This sauce has a wide variety of applications. I first used it in a pork stew served with rice.
16 dried guajillo peppers
4 dried pasillo peppers
1 dried el Chaco pepper
2 dried jalapeno peppers
1 dried Serrano pepper
(If you don’t want to bring the heat, leave out the el chaco, jalapeno, and Serrano peppers)
2 cloves garlic
1 tsp of Thyme, ground Cinnamon, ground Allspice, Oregano, Salt
1 tbl: Cumin, Black pepper
¼ cup Cider Vinegar
½ cup Olive Oil
Stem and mostly deseed the chiles, but I don’t even try to pick them all out. Roast in a dry or lightly oiled skillet for 2-8 minutes until they begin to turn dark. Heat 4-5 cups of water in a large skillet and transfer the chiles to it, bringing to a boil. Cover and remove from heat for 30 minutes.
Toast the cumin seeds (unless you used ground cumin), then grind.
Saute a coarsely chopped onion in the 1st skillet, along with 2 whole cloves of garlic. Remove from heat.
Strain the liquid from the peppers. Combine all ingredients except vegetable broth into a blender.
Puree, adding just enough vegetable broth to ensure the blender combines easily. Puree for 30 seconds.