So much better than anything in a jar. Freeze it save extra.
1 hour, 8-12 servings
| 1 | Medium sweet onion |
| 3 | Dried guajillo peppers |
| 1 | Serrano pepper |
| 1 | Medium jalapeno pepper |
| 3 | Cloves garlic |
| to taste | Vegetable oil |
| 1 28 oz can | Pureed tomatoes |
| 1 16 oz can | Fire roasted tomatoes or diced tomatoes and green chilies |
| 1 16 oz can | Chicken broth |
| 3 Tbsp | Cilantro |
| 1 Tbsp | Cumin |
| 1 Tbsp | Dark chili powder |
| 1 tsp | Seasoned salt |
| 1 tsp | Ancho chili powder or smoked paprika |
| 1 tsp | Mexican oregano |
| 1 tsp | Black pepper |
| 1 | Juice from one lime. |
| 1. Place the 3 (dried guajillo peppers) in a shallow dish and cover with hot water. Soak for 15-20 minutes. After this, seed and chop the peppers. |
| 2. Remove the (guajillo peppers) from water. Remove seeds and chop. |
| 3. Heat the (vegetable oil) in a large skillet over medium-high heat. |
| 4. Saute the diced (medium sweet onion) (1), (serrano pepper) (1), and (medium jalapeno pepper) (1) in the oil. |
| 5. Lightly season with (seasoned salt) (1 tsp) and (black pepper) (1 tsp). |
| 6. Saute for 2-3 minutes until softened and beginning to brown. |
| 7. Add the 3 (minced cloves of garlic) to the skillet. |
| 8. Saute for 1 minute. |
| 9. Add all of the remaining ingredients, except the (lime juice). © FirstPageRecipes.com |
| 10. Bring the mixture to a low simmer. It should be gently bubbling. |
| 11. Cook the mixture uncovered for 40-45 minutes to reduce and thicken. Stir periodically. |
| 12. After reducing, add the (juice from one lime). |
| 13. Blend the mixture until smooth, either by ladling into a stand blender or using an immersion blender . |
| 14. The sauce is now ready to cool and freeze and serve over enchiladas, tacos, or huevos rancheros. |
| 1. Great on our fish tacos |
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