Enchilada Sauce

3 cup

chili peppers (assorted)

180 ml {113 g}

tomato paste

500 ml {507 g}

chicken stock

60 ml {55 g}

vegetable oil

1 TBL {6.3 g}

cumin

1 TBL {4.5 g}

oregano

1 tsp {4.2 g}

sugar

1 tsp {4.7 g}

regular salt

2 tsp {10.0 g}

cider vinegar

{3 g} 1

clove garlic

1 TBL {7.2 g}

onion powder

- Stem, deseed peppers Toast over skillet on medium, don’t burn and make bitter.

Toast garlic at the same time with skin on, until softened, ~ 15 minutes outside should be charred.

Hydrate peppers with boiling water for 1 hour.

Strain.

Add all ingredients to blender and puree, adding more stock/water as necessary.

Strain through sieve to remove seeds and skins, using ladle to push through into pot/skillet/wok.

Adjust seasonings.

Makes about 3 cup