For years I bought chili and enchilada sauce, but thanks to the magic of YouTube, I discovered it was easy to make your own and best of all I could make it just how I liked it. I use mostly Guajillo peppers along with some Ancho peppers. After weighing them out I cut the stem end off and then down the side so they will lay flat.

I like a spicy flavor but not a burning heat so I remove all the seeds.

Next they are toasted in a hot skillet. I use the potato masher to get better contact with the skillet.

The toasted inside of the chili becomes lighter in color and an intense flavor that fills the air is released. Into a sauce pan I put the toasted dried peppers covering them with water which is heated to boiling, letting them sit in the hot water for 15 minutes or more.

The soaked peppers are placed into a blender along with garlic cloves that have been sautéed, cumin and Mexican oregano. I have adjusted the amount to give the flavor I like. I also add a little salt after tasting the chili sauce so it tastes like I want it to taste. I have kept a couple of empty jars from my days of buying the sauce in the store, and use them to bottle it. I keep it in the refrigerator and use it perk up different foods.