Spicy Mexican Cooking Sauce
Mexican cooking is full of comfort, flavor, spice and endless possibilities. A meal in my household is not completely with a dish of salsa. I created this sauce as a convenience because I use these ingredients regularly. I use this to make rice, beans, in tofu dishes, topping over potatoes and blended into vegan cheeze to pour over nachos. It will keep in the fridge for about 5 days.
6 dried Guajillo Chilies
4 chiles de arbol
2 cups diced tomatoes
2 cup diced onion
6 garlic cloves
2 tablespoon cumin
1 cup cilantro diced, including stems- they’re packed full of flavor.
2 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
Deseed dried peppers and toast in a dry heavy bottom pan. Add all ingredients to a blender and blend until smooth.
1. Heat on high a heavy bottom pan and add ¼ vegetable broth and pour contents from blender. Cook on low heat until half the liquid has been absorbed.
2. Let cool at room temperature and store in your favorite container in the fridge. This can be frozen, it last about 3 months.
Add to cooked rice, beans, lentils, hummus, vegan cheese sauce, grits/polenta, Savory Waffles, tofu scramble, tvp, soy curls, soups, guacamole, vegan mayo and/or sour cream
When added to hummus – use in pasta, baked sweet potatoes or regular potatoes