SAUCE ON Sweet Potato Enchiladas • Pork Shoulder Tamales • Avocado Toast
Ingredients
2 tbsp Cocoa Powder
1 can Chipotle Peppers in Adobo (7oz)
1 cup Dried Cherries
1 Small Piece of Ginger
5 Dried Guajillo Peppers
6 Garlic Cloves
1/4 cup Apple Cider Vinegar
1 cup Pepper/Cherry Water (see below)
1 Large White Onion
1 tbsp Cinnamon
1 tbsp Sea Salt
1/2 Pint Cherry Tomatoes
Preparation
1.
Bring water to a simmer and add guajillo peppers and dried cherries. Turn off heat and let steep for 5 minutes. Reserve 1 cup of pepper/cherry water
2.
While peppers and cherries are steeping, pre heat oven to 400 degrees. Roast garlic, onion and cherry tomatoes for 20min
3.
Let ingredients cool and add to blender : roasted tomatoes, roasted onions, roasted garlic, steeped guajillo pepper, steeped cherries, ginger, cocoa powder, reserved pepper/cherry water, cinnamon, chipotle peppers and salt. Blend for 1 minute.
4.
Put entire sauce mixture into a sauce pan and bring to a simmer for 5 minutes. Let sauce cool and add to container of choice
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