RED ENCHILADA SAUCE

Ingredients:
2 oz (60 g) large Whole dried red chillies
2 cups (480 ml) Chicken/beef/vegetable stock, warmed
2 cloves Garlic, peeled and chopped
1/2 tsp (2 ml) Sea salt
1/4 cup (60 ml) Olive Oil
1 Organic onion, finely chopped
1 tsp (5 ml) Ground cumin
1 Ripe tomato, peeled, seeded, and chopped
1 Tbsp (15 ml) waihi bush organics apple cider vinegar 

How to make:
Clean the dried chillies by removing the stem and seeds. A word of caution - wear rubber gloves and avoid touching your face. Soak pieces in stock for about1 hour. Sauté onion in oil at a low temperature. Stir in cumin, then tomatoes and cook at the bit more.
Add stock plus chillies, garlic and salt. Boil, skim, then reduce to a simmer. Cook, uncovered for about 10 minutes. Process in blender until smooth