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Prep Time: 120 Minutes Cook Time: 50 Minutes |
Ready In: 170 Minutes Servings: 4 |
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Prescott Arizona Ingredients:
18 dried red chili peppers |
1 sweet onion |
6 garlic cloves |
1 tablespoon cocoa |
1 lime, juice of |
3/4 cup cilantro |
1/4 cup honey |
2 tomatoes |
3 teaspoons sea salt |
2 tablespoons chicken soup base |
1 cup mexican tomato sauce |
Directions:
1. Remove seeds and stems from chilies.
2. simmer 18 dried pods in 32 ounces of water for 40 minutes.
3. blend:.
4. tomato.
5. mexican tomato sauce.
6. peppers.
7. onion.
8. chicken soup stock.
9. lime juice.
10. honey.
11. cilantro.
12. garlic.
13. cocoa.
14. sea salt.
15. reserve the red chili water.
16. place blended ingredients in pot with chili water .
17. simmer for 3 hours.
18. to thicken sauce mix flour and water.
19. add while sauce is hot.
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