This mild Mexican red sauce has a dark, mole flavor and is great on burritos and other traditional dishes.
Makes about 1 1/2 cups.
- 2 dry chile de arbol peppers
- 4 dry California chili peppers
- 2 c water
- 1 bay leaf
- 3 cloves garlic, minced
- 1 Tbsp vegetable oil
- pinch Mexican oregano
- 1/4 tsp unsweetened cocoa powder
- 1/2 tsp salt
- Remove the stems and seeds from the chili peppers.
- Heat an 8-inch skillet (or small saucepan) on medium setting. Add chili peppers and heat for 15 seconds on each side. (Overheating may cause a bitter flavor to develop.)
- Add the water, bay leaf, and garlic. Bring to a boil. Turn heat off and allow to stand 10 minutes. Remove bay leaf.
- Place the chili mixture in a blender and process 30 seconds or until smooth.
- In the same skillet/saucepan, heat the oil briefly. Add the blender mixture, oregano, cocoa, and salt. Bring to a boil on medium heat. Reduce heat and simmer 5 minutes.
- Serve warm or hot over burritos, tamales, or other Mexican specialties. Cover any extra sauce and refrigerate; use within a week.