ENCHILADA SAUCE

 

2 ounces dried guajillo chile peppers, stemmed and seeded
2 ounces dried New Mexico chile peppers, stemmed and seeded
2 Tbsp olive oil
1/2 tsp ground cumin
1/2 tsp dried oregano
salt to taste
vinegar or lime juice, optional




Working in two batches, toast the chiles in a Dutch oven over medium high heat for just a minute or so, tossing constantly. You want them to start to darken, but not burn.

Add 8 cups of water to the pot and bring to a boil. Turn down the heat and let boil gently for about 15 minutes.

Remove the chiles to a blender and add 5 cups of the cooking water. Let the mixture cool for a while and then blend until smooth. 

Heat the oil in a saucepan over medium heat and add the spices. Sauté for a minute or two to bloom the flavors, stirring constantly.

Pour the blended sauce into the saucepan and bring it to a simmer. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it thickens and the flavors meld together.

Use the enchilada sauce immediately, or store it in an airtight container in the refrigerator for up to 10 days

Black Olive Tapenade

4 Tbsp Kalamata Olives, Rough Chopped 1/8”
3 Tbsp Calabrian Roasted Peppers, Finely Chopped
2 Tbsp Roasted Red Onions, Finely Chopped 1/8”
1 Clove, Roasted Garlic,
3 Tbsp Olive Oil
Dash, Balsamic Vinegar

Finely chop all Kalamata olives, roasted red pepper, roasted red onions and garlic until 1/8”.
Place all ingredients in a mixing bowl and blend thoroughly using a rubber spatula.