Arbol Chili Sauce

3 dried Arbol Chilies
2 cups Water
1 six-ounce can Tomato Paste
3 cloves fresh Garlic
1 Tablespoon ground Cumin
1 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1 teaspoon dried Oregano
2 Tablespoon Sugar

In a small saucepan cover dried chilies (stems removed) with 2 cups water. Cover and bring to a boil, cook for 5 minutes.  Turn off heat and allow to sit for 5 minutes. Add contents of pot to blender with other ingredients and blend on high speed until well blended.  Arbol Chili Sauce can be served warm, room temperature or cold.  Use sauce immediately or store unused portion in tightly sealed glass vessel in refrigerator for up to one week.  Pairs well with hummus, tamales and so much more!

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