- 8 oz of Tomato Paste
- 14 oz Diced Tomatoes – Drained
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/3 Onion
- 1 1/2 tsp oregano
- 2 Tbs cumin
- 2 Tbs salt
- 4-5 cloves of fresh garlic
- 30 red chile pods
30 of the best looking pods and arrange them on a cookie sheet. Roast them in a 250 degree oven 20 minutes. Just enough to bring out the flavor – but not burn them.
Once they’re done roasting, let them cool to touch and begin to de-stem and de-seed the chiles.
Add cleaned chilies to a large pasta pot with enough cold water to cover them and bring to a boil. Add 1/3 of an onion and let that soften as well.
Boil, then simmer for 10 minutes. The chiles will become puffed up and very soft, Separate solids
Blend – 2 cups of water (used chile water or fresh), and blend with spices above