- 5 ancho chillis
- 5 negro chillis
- 5 guajillo chillis
- 4 arbol chillis
- 4 brown onions
- 5 cloves of confit garlic
- 2 small cans of whole tomatoes
- 1 litre of chicken or vegtable stock
- 1 tsp of smoked paprika
- salt and pepper
First cut the onions in half and char-grill until starting to blacken, remove from the char-grill and transfer to a hot sauce-pan with a little olive oil. Add the confit garlic to the pan and cook over a medium high heat until caramelized.
Whilst the onions are caramelizing we need to prepare the dried chillis by removing the seeds and covering in boiling water until rehydrated. Once rehydrated add to the onions along with the smoked paprika. Add the tomatoes and stock and bring to the boil.
Remove from heat and blitz to a smooth consistency and season to taste.