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(I often make this the day before) make sure to puree really well.
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Measure sun-dried tomatoes and place into a food processor or blender and turn on until they are minced up.
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Add all the other ingredients and blend everything while slowly adding the olive oil.
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Blend in sour cream and grated tomato pulp.
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Chili Oil
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Add oil and chilies to a small saucepan.
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Turn the stove on, in between low and medium-low and let simmer for 20 minutes.
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Remove from heat and let cool then pour into a jar.