- Yields: 1 1/2 to 2 quarts
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 5 ounces dried ancho peppers
- 1 1/3 cups white balsamic vinegar
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons minced garlic
- 2 teaspoons sea salt
- 1 (28-ounce) can crushed tomatoes
Directions
Remove all stems and seeds from dried peppers and soak in boiling water until soft. Drain and reserve water.
Add everything, except tomatoes, to a food processor and blend. Drizzle in enough of the reserved water to make a smooth but thick sauce. Add tomatoes and blend.
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