Three Chile Sauce

This sauce requires several steps. Please see recipes in our archive for roasting peppers and making the purees. It’s well worth the effort!

• ¼ cup canola oil
• ¼ cup yellow onions, sliced
• 6 cloves roasted garlic, skins removed and minced
• 1 cup Ancho Chile Puree (see recipe)
• 1 cup Guajillo Puree (see recipe)
• 2 TB. Chipotle Puree (available in cans at Mexican markets)
• 1 cup vegetable stock
• 1 cup crushed tomatoes
• 2 TB. cider vinegar
• 2 tsp. or to taste sugar
• Salt and pepper to taste
• 2 tsp. oregano
• 2 tsp. ground cumin
• 1 bay Leaf

In a medium size sauce pan add canola oil and sauté onions and garlic on a medium high heat until they caramelize.

Add the 3 chile purees, lower heat and simmer for 5 minutes.

Add vegetable stock and bring to a boil.

Add remaining ingredients, lower heat and simmer for 20-30 minutes until sauce reaches desired thickness.

Remove from heat and blend finished sauce.