Chili Sauce

Ingredients

3 large red bell peppers

1/2 to 3/4 of pound variety of dried chilis

(Arboles, Guajillos, California, Pasilla, Mulatos and Habaneros)

1/3 cup red vinegar

entire head of garlic, pealed

4 green cardamom seeds

3 tablespoon dried onions

1 tablespoon of ground Sumac, Cumin, bittersweet Paprika

Olive oil

Salt and Pepper

First roast 3 large red bell peppers to they are black. Then while they are cooling. 

Take about 1/2 to 3/4 of pound of a variety of dried chilis, chop the tops off 

and shake out as many of the seeds as possible. 

Before the chili's are boiled

After 

In a 4 quart pot place a 1/3 of a cup of vinegar, I use red wine but any vinegar is fine, then fill the rest of pot to the 2/3 with water. Bring to a boil, then remove from heat, add dried chilis to reconstitute them, stirring from time to time.

Next remove the skins, stems and seeds from the blacken red bell peppers and place in a Cuisinart along with balance of the ingredients, and pulse to a paste, hold off on the olive for a moment

Once the chilis are reconstituted, using tongs remove from water 

and in batches add the the Cuisinart pulsing to a paste, then add the garlic

Once all chilis have bee added, turn on Cuisinart and 

stream about 1/4 to 1/3 cup of olive oil, 

you a paste that will stand up and stick to the back of a spoon, see below.

Place sauce in a large jar then top off with Olive Oil to prevent browning, place in the Fridge, it will last about 6 to 8 months and when you remove some sauce from the jar re-top off will olive oil.