Decided to jump on the bandwagon:
4 cloves garlic
half small white onion
1 15oz can unsweetened crushed tomatoes
1 tsp Knorr Tomato Bullion
~ 15 De Arbol chilis
2 large Ancho chilis cut, stems and seeds removed
1/4 tsp citric acid
~ 1/4 tsp salt
~ 2 tbsp Olive Oil
Heat the olive oil on medium
Cut the garlic cloves and onions
Satuee garlic, onion, and chilis for 4-5 mins, let cool for 5 mins
Add tomatos, salt, and citric acid to a blender along with one can of water
Blend and add water to desired texture (i used two cans)
I did not rehydrate the anchos – not sure if that would have made a difference. I think next time I’d probably add one more ancho
by mbauer206