1-2 TBSP is a serving, depending on your spice level.
ALL ORGANIC INGREDIENTS
Original recipe calls for 6 dried guajillo peppers, stemmed snd seeded.
6 dried ancho peppers, stemmed and seeded.
3 dried pasilla peppers.
6 dried chiles de arbol or other peppers of your choice.
2 TBSP tomato paste.
I used what was available to me:
1 Serrano pepper
2 Roasted red bell peppers
2 Poblano peppers
1/4 tsp Coriander seeds or (I used ground)
1/4 tsp Cumin
1 tsp Crushed red chili flakes
6 Garlic cloves
3 TBSP Extra virgin olive oil
1/4 Cup Lemon juice
1 1/2 tsp Sea Salt
If you’re using the dried peppers place them into a large bowl and pour boiling water over them. Let them steep for 20 minutes to soften. Cut tops off, de seed, and remove skins.
I used fresh peppers and roasted them. Let them cool and deseeded and peeled the skins off of them.
In a seasoned cast iron skillet, (spray with coconut oil) dry roast the coriander, cumin and garlic cloves for about 2-3 minutes until they are fragrant. Cool and then grind them up with a mortar and pestle.
Add the jalapeños, Serano pepper, poblano pepper, and roasted red bell peppers to the food processor. Blend well.
Peel and cook beets. I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone. Cool unless you are adding it to soup.
Wash and cut veggies. Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.
Add remaining ingredients. Blend to desired texture.
You can use this as a side dish. Add it to yogurt or top a salad with it
Whisk the oil, basil, chives, tarragon, salt and pepper in a small bowl to blend. You can use this mixture before you brush any fish before grilling or add the remaining ingredients to the food processor and blend well.
Add more water if you need to thin the consistency.