Homemade Enchilada Sauce

Heat a medium cast iron skillet over medium high heat. Add chiles and cook until toasted and fragrant, about 30-45 seconds per side. Set aside and let cool; remove and discard seeds and stems.

Add onion and tomatoes to the skillet and cook until blackened, about 3-5 minutes per side; set aside.

Add garlic to the skillet and cook until blackened, about 1 minute per side; set aside.

Place chiles into a 3 quart saucepan. Stir in onion, tomatoes, garlic, oregano, cumin and chicken stock; season with salt and pepper, to taste.

Bring to boil; reduce heat and simmer until chiles have softened, about 15-20 minutes. Remove from heat; cover and let stand 15 minutes.

Combine chili mixture and honey in blender until smooth.

Heat canola oil in the saucepan over medium heat. Working carefully, add chili mixture to the saucepan. Bring to boil; reduce heat and simmer until thickened, about 10 minutes; season with salt and pepper, to taste.

Transfer to an airtight container and place in the refrigerator for up to 1 week or in the freezer for up to 2 months.