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Step 1: Soak 2 ancho chili peppers and a couple of guajillo chili peppers in water till tender, then drain.
Step 2: In a big container, combine the drained chili peppers with 1 (32-ounce) can diced tomatoes in juice, 5 ounces tomato juice, 1 tablespoon garlic, 1 sprig thyme, 1/3 bunch cilantro, 2 ounces shallots, 1 tablespoons olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper. Place the combination in a blender and mix till easy, then refrigerate.
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