This tomato sauce adds more spice and flavor than it does actual heat, allowing it to elevate the humble rice and beans (here) and even burrito filling (here) to the tastiest heights. You can add a hot pepper grabbed from your Pique jar for more heat if you are daring! —CS
MAKES 2½ CUPS (670 G)
2 dried guajillo chile peppers, stemmed, seeded and rinsed
2 dried arbol chile peppers, stemmed, seeded and rinsed
1 habanero pepper or other pepper from Pique to taste, seeded or not (optional)
2 cups (470 ml) vegetable broth
1½ cups (360 g) fire-roasted crushed tomatoes
1 tbsp (7 g) minced soft sun-dried tomatoes (not in oil)
2 cloves garlic, chopped
1 tsp dried oregano (not powder)
1 tsp dried porcini powder
Generous ½ tsp smoked sea salt, to taste
Place the chile peppers, broth, crushed tomatoes, sun-dried tomatoes, garlic, oregano, porcini powder and salt in a medium saucepan. Bring it all to a boil, lower the heat immediately and simmer over medium-low heat until thickened, about 40 minutes. Stir occasionally and adjust the heat as needed. Transfer it to a blender and blend until completely smooth. Use immediately or store in an airtight container in the refrigerator for up to 4 days.