– Transfer the softened peppers to a food processor, but reserve the soaking liquid.
– While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down to soften.
– Add the garlic and cook until
– Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook, stirring, until it becomes fragrant.
– Stir in chicken stock. Reduce heat and simmer.
– Add the mixture to the food processor along with the softened peppers, vinegar, and fresh water, or you can use the dark liquid from soaking the peppers.
– Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you’d like a thinner sauce, or use as-is.