Authentic Mexican Hot Sauce

Ingredients

• 1 teaspoon brown sugar packed
• 2  new mexico chile pods dried
• 1  chile negro pepper dried (pasilla)
• 2 cloves garlic pressed
• 1 teaspoon ground cumin 
• 1  guajillo chile dried
• 1 teaspoon salt 
• 1.5 cups warm water 
• 1 teaspoon vinegar white

Equipment

• food processor
• bowl
• frying pan

Directions

1. Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
2. Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes.
3. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
4. Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin.
5. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined.
6. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.