• 1/4 cup olive oil
• 1 3oz. package dried Pasilla chilies
• 1-2 16oz. cans tomato sauce, according to taste
• 2 cups chicken broth
• 1/2 of an onion, diced
• 4 to 6 garlic cloves
• 1 teaspoon corn starch
• 1 teaspoon white pepper
• Salt to taste
• 1/4-1/2 cup sugar, according to taste
• 1/2 cup heavy cream or half-and-half

1. In a large skillet or pot, add olive oil to coat bottom of the pan.
2. Remove the stems and seeds from the dried chilies and break them apart, putting them in the skillet.
3. Add the onion and garlic to the peppers and sauté over medium heat until tender.
4. Add the spices and chicken broth and bring to a simmer.
5. Remove skillet from heat & place broth with the other ingredients in a blender. Blend until smooth.
6. On low heat, return the blended ingredients to the skillet. Add the tomato sauce, sugar and cream**.
7. Allow sauce to simmer for 30 minutes, stirring periodically. Check seasoning and add salt or additional cream for richness.

** The more tomatoes & sugar you add, the less spicy and the sweeter the sauce will become. We recommend that you start with 1 can of tomatoes and 1/4 cup of sugar and adjust according to taste.