Salsa de Chile Rojo and Chile Verde (Red and Green Chiles)

Red Chile
Salsa de Chile Rojo

Ingredients
10 paste tomatoes, cut in half
5 Red bell peppers
2 Tbsp coconut oil
3 Tbsp chicken stock
½ cup white onion, finely chopped
3 cloves garlic, minced
¼ teaspoon ground cumin
¼ teaspoon spicy oregano, dried
¼ teaspoon ancho Chile pepper
¼ crushed red pepper
Salt to taste

Directions
1.Heat oven broiler
2.Place peppers and tomatoes on a large baking sheet, drizzle with coconut oil. Broil until skins blackened on all sides.
3.Remove from oven. Allow to cool. Remove skins from tomatoes. Remove skins, seeds and stems from peppers.
4.In a small sauce pan, bring stock onions and garlic to a boil. Reduce to simmer for 20 minutes until translucent.
5.Place tomato and pepper meat in food processor. Add garlic, onions and seasonings. Process to paste. Add salt to taste.
6.Store in airtight jar in fridge.

Green Chile
Chile Verde

Ingredients
10 tomatillos, husks removed, cut in half
3 Poblano peppers
5 Cubanelle peppers
1 Jalapeno pepper
2 Tbsp coconut oil
3 Tbsp chicken stock
½ cup white onion, finely chopped
3 cloves garlic, minced
¼ teaspoon ground cumin
¼ teaspoon spicy oregano, dried
¼ teaspoon ancho Chile pepper
Salt to taste

Directions
1.Heat oven broiler
2.Place peppers and tomatillos on a large baking sheet, drizzle with coconut oil. Broil until skins blackened on all sides.
3.Remove from oven. Allow to cool. Remove skins from tomatillos. Remove skins, seeds and stems and peppers.
4.In a small sauce pan, bring stock onions and garlic to a boil. Reduce to simmer for 20 minutes until translucent.
5.Place tomatillo and pepper meat in food processor. Add garlic, onions and seasonings. Process to paste. Add salt to taste.

6.Store in airtight jar in fridge.