Enchilada Sauce

Prescott Arizona

• Ready In: 2 hrs 50 mins
• Serves: 15
• Yields: 15

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.