6 dried mild red chili pods
1 sweet red pepper
4-5 cups vegetable stock
1/4 cup LG Mexican Spice Infused Olive Oil
1 Tbsp. cumin
1 Tbsp. salt
1 Tbsp. tomato paste
-Wash chilies and red peppers; remove stems & seeds and place in a stockpot.
-Add stock, oil and spices and bring to boil.
-Lower heat and cook for about 15 minutes.
-Let cool and place everything in a blender.
-Blend until smooth and strain through sieve.
This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking Class