1. Toast the dried chillies briefly in a small frying pan. Cover with boiling water and leave for at least an hour. Drain and puree in a small blender, adding extra water in needed.

2. Sauté the onion and pepper in a small pan until soft. Add the garlic and cook for another minute before adding the spices. Cook again for a minute and add the sugar and puree. After another minute or two add the vinegar, stock and pureed chillies. Simmer for 5 or 10 minutes to thicken and then blend.

Mexican Magic

© The Vegi Table 2011