Boil about four cups of water (enough to cover the peppers).
Place the dehydrated peppers in a large bowl and cover with the boiled water. Make sure that the peppers are submerged. You can use a plate or other weighty object to hold the peppers under the water. Let soak for 20 minutes; do not discard liquid.
Place 4 of the peppers into a blender or food processor with the tomato sauce, honey, and ½ cup of the soaking liquid. Blend until it is a soft paste.
In a medium saucepan, place the blended mixture along with the onion, garlic, cider vinegar, and peppercorns. Stir in enough of the reserved soaking liquid (or water) so that the onions are nearly submerged.
Simmer for about two hours. Periodically check on the mixture and stir if needed. If the liquid becomes too low, add more water. The consistency when everything is done and pureed should be like a soft paste .
Once it has simmered for two hours remove from heat. Place the whole mixture into a blender or food processor and puree until smooth. Be very careful when blending hot liquids; be sure that you don’t seal the lid while blending.
Can or freeze the peppers in small containers. They will keep for several months.
main ingredients: type of recipe:spices cuisine:Mexico
