Ingredients
- 15g Guajillo Chiles, dried
- 3 Pasilla Peppers, dried
- 3 Tablespoon Avocado Oil
- 1 Onion, raw – small, roughly chopped
- 6 Garlic, clove
- 1 Teaspoon Cumin Seeds
- 2 Cup Water
- 3 Cup Vegetable Broth, low-sodium
- 2 Tablespoon Vegetable bouillon
- 1 Teaspoon Ginger, ground
- 1/4 Teaspoon Allspice, ground
- Salt & Black Pepper – to taste
Nutritional information
Calories : 30kcal
Total fat : 2g
Saturated fat : 0g
Sodium micrograms : 18μg
Total carbs : 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
-
1
Remove the stems from and de-seed the dried chiles.
-
2
Heat oil in a large pan over medium heat. Add onion and garlic and cook until soft, about 5 minutes.
-
3
Lower the heat and add cumin, guajillo chiles, and pasilla chiles. Stir consistently to mix evenly for another 5 minutes.
-
4
Add water, cover the pan, and bring to a simmer until the chilis are softened — about another 5 minutes.
-
5
Remove from heat and allow to cool for at least 20 minutes.
-
6
Transfer the mixture to the Blender Cup / Pitcher and add the remaining ingredients. Attach the Lid. Lock the Pitcher onto the Motor Base.
-
7
Blend for approximately 45 seconds.
-
8
Taste and add salt and pepper as needed.
-
9
Allow to cool completely, then transfer to an airtight container and refrigerate for up to 10 days.
Nutritional information
Calories : 30kcal
Total fat : 2g
Saturated fat : 0g
Sodium micrograms : 18μg
Total carbs : 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
