Ingredients
- 5 guajillo and 2 ancho peppers
- 2 large tomatoes
- 1 sweet yellow onion
- 3 garlic cloves
- 1 tablespoon oil
- 1 tablespoon cocoa
- 1 teaspoon monkfruit
Directions
- Toast peppers in cast iron skillet without oil, but do not scorch as this will cause a bitter taste.
- Toast onion, tomato and garlic in the same skillet without oil until lightly browned.
- Using gloves, cut peppers in half and remove all seeds and veins.
- Place peppers in bowl with boiling water, cover and set aside for 30 minutes.
- Add peppers, liquid, tomato, onion and garlic to blender and blend until smooth.
- Heat oil in a saucepan, add blended mixture and simmer uncovered for 30 minutes.
- Add cocoa and monkfruit to taste.
