Ingredients

Let’s Cook!

• 1
  Remove stems and seeds from dried peppers, toast chiles in pan, soak them in hot water for 2p minutes until rehydrated, reserve soaking water
• 2
  Puree peppers with 1 1/2 cups of reserved Chile water, pass puree through strainer to remove larger pieces.
• 3
  Combine ingredients and cook on medium heat for 20 minutes to thoroughly combine flavors