4 oz. Dried Red or Dark Mild Chilies (Ancho and Cascabel), stems and seed removed
2 tablespoons olive or peanut oil
4 cloves of garlic, smashed and peeled
1 small onion, diced
2 cups tomato sauce, fresh or canned
4 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon liquid smoke
1 teaspoon vegan Worcestershire sauce
t teaspoon red wine vinegar
1 tablespoon soy sauce
Smoked sea salt, to taste
Instructions
Using rubber gloves, remove the stems and seeds from chilies.
Toast chilies in a cast iron skillet being careful not to burn them.
Transfer to glass bowl and cover with boiling water. Drain water after steeping for 10 minutes.
While chilies steep, sauté onion and garlic until starting to brown. Stir in tomato sauce, vegetable broth, liquid smoke, Worcestershire sauce, and red wine vinegar.
Bring to a simmer for a few minutes.
Transfer to blender jar and blend with softened chilies until smooth.
Return to pan. Taste and add soy sauce. Taste again and add smoked sea salt as needed.
Simmer, stirring frequently, until thickened, for 10 – 15 minutes. Remove from heat.