Yield: 1 1/2 pints
- 3 c. Spanish onions, chopped
- 1/4 c. fresh garlic, chopped
- 1/4 c. salad oil
- 4 each fresh red hot chilies, seeded, chopped
- 4 each Poblano chilies, seeded, chopped
- 4 each dried chilies, re-hydrated, pulp scraped from skin
- 1/2 c. sliced blanched almonds, toasted
- 1/2 c. pumpkinseeds, shelled, toasted
- 1/2 c. pine nuts, toasted
- 1 Tbsp. fennel seeds, toasted
- 1/2 c. peanuts, toasted
- 1/2 c. golden raisins, re-hydrated
- 1 c. tomatoes, chopped
- 1/2 c. sundried tomatoes, re-hydrated
- 1/2 c. cilantro, chopped
- 1/2 c. parsley, chopped
- 1/4 tsp. ground cinnamon
- 3 each squares Hershey
- as needed hot water
- to taste salt and ground black pepper
- as needed red food coloring
- In a 4-qt. saucepot over high heat, brown the onions and garlic in the salad oil. Lower the heat and add the remaining ingredients, including the water on the sundried tomatoes and raisins, and simmer until the fresh peppers are bright in color.
- Puree to a smooth paste, adding a little extra water in the mixture if too thick to puree.
- Season and add food coloring if desired to make a rich deep brown red color.
- Sauce can be used immediately or refrigerated covered for up to three weeks.