47 Remember how short my time is! For what vanity you have created all the children of man!
48 What man can live and never see death? Who can deliver his soul from the power of Sheol? Selah - Psalm 89:47-48
10 lbs pressure for 50 minutes pint jars
Makes 4 pints and 1 half pint
6 dried guajilla chilies, stem and seeds removed, toasted
2 dried ancho chilies, stem and seeds removed, toasted
3-4 c Water and and 2 T chicken base
For re-hydrating chilies
These chilies are found at Publix, Mexi grocers, Aldi
Toast chilies slightly, be careful not to burn, sauce will be bitter, set aside.
Toast garlic and onions, set aside.
I use a comal but you can do it in oven or on stove top in a skillet.
1 large onion, toasted
2 garlic cloves, toasted
Blend to mush, divide, set aside.
2 (28 oz cans whole tomatoes) I used Nina from Costco
Seasonings
2 T dried Oregano
4 t Toasted Cumin
2 t dried Cilantro
4 T white Vinegar
1/2 c Sugar, this is to taste so you might have to add more
3 t Salt
Divide all seasoning into half.
You have to blend in a blender in two batches.
Bring chicken stock, just enough to cover chili's, to a boil, add dried toasted chilis.
Turn off heat and let chilies soak 15 minutes.
Remove chilies to a plate and divide in half.
Reserve 2 c of cooking liquid.
Add half of the chilies to blender, half of seasoning and half of the onion mixture and blend to a paste.
Next add 1 can of tomatoes along with the juice and half of the cooking liquid, blend on medium.
Taste, adjust sugar if need, blend to incorporate.
Fill hot jars, wipe rims with vinegar, seal finger tight.
Place in prepared pressure canner according to manufacturers instructions.
Process according to manufacturers instructions.
This is versatile and can be used in other Mex dishes.
Enjoy!
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