Shake out as many of the guajillo seeds as possible (but don’t lose your mind over it). Put the guajillo and árbol chiles and sun-dried tomatoes in the slow cooker and add
Scoop the chiles and liquid (leave any sunken seeds behind) into a blender, working in batches if your blender is small, and let cool for a few minutes. Blend until very smooth. Set a fine-mesh sieve over a deep pot and pour in the chile puree, pushing the puree and liquid through with a spatula; discard the bits of skin and seeds in the sieve. Transfer the puree to freezer-safe containers in about
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