Salsa Roja De Mi Suegra (My Mother-In-Law’s Red Sauce)

Ingredients

10 Dried Red Peppers (we used Ancho Chilies)

3 Cups Chicken Broth

1 garlic clove

3 Clavo (whole cloves)

2 Tbs Veg Oil

1 1/2 tsp salt

6 Pimiento Negra (Whole Black Peppers Seeds)

1 tsp Comino Molido (Ground Cumin)

Directions

Boil the red peppers in water until soft.

Break tops off and break into pieces, placing into blender. Add all the other ingredients, except vegetable oil.

Blend until smooth.

Place a stainer over a large bowl and strain out chunks and large seeds from sauce. Press out as much liquid through strainer as possible.

Put vegetable oil into large skillet and heat over medium low.

Simmer over low/medium low for 5-15 minutes. It will thicken slightly as some liquid cooks off.

We used ours for tamales (recipe to come) however it could be used for lots of dishes. Refrigerate for up to a week or place in freezer bags for later!