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Get Started - 100% free to try - join in 30 secondsMakes about 2 ¾ cups
2 guajillo chiles
2 canned chipotle chiles en adobo
2 tablespoons apple cider vinegar
1 large ripe tomato poached in water until soft
1 medium-sized white onion, thickly sliced, pan-roasted until brown and soft
4 cloves garlic, pan roasted until brown and soft, then peeled
½ teaspoon ground canela (Mexican cinnamon)
¼ teaspoon dried Mexican oregano, toasted
1 whole clove, ground (pinch freshly ground cloves)
¼ teaspoon salt
1 tablespoon sesame seeds, toasted
1 tablespoon unsalted dry-roasted peanuts
1 cup water
Salsa
Reed Hearon
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