6-8 peeled whole garlic cloves

1 fresh ancho chile

1/2 cup chicken (or vegetable) broth

2 TBSP cider vinegar

3/4 tsp salt

2 TBSP Blazing Blends Smoky ChileŠ spice rub

Wrap the garlic in aluminum foil and roast until soft and golden brown, up to 45-50 minutes. Halve and sauté or grill the ancho chile until the skin is charred. Let cool and remove the skin (you can put it in a bag for a few minutes to help the skin come off). Combine all the ingredients in a food processor and grind into a paste. Strain out any seeds or skin pieces.