Sauces, jams & condiments
2 chipotle chilies, stemmed and seeded
2 ancho chilies, stemmed and seeded
1 T cumin seeds
1 T coriander seeds
1 C water
6 Roma tomatoes, quartered
3 cloves garlic, crushed
2 T olive oil
Pinch of salt and pepper
3 T cilantro, chopped
½ T sugar
1 lime, juiced
½ lime, zest
In a pan, add oil and roast off the chilies. Add in spices, tomatoes, garlic, and lime zest.
Add all ingredients into blender and pour in the water.
Using the plunger lid, set to “Fresh” and blend mixture for 45 seconds (use pulse after, if needed).
Serve immediately or place in fridge under vacuum for up to 1 week.