| 3 | | Peeled & seeded tomatoes; cut in small dice |
| 1 1/2 | tb | Olive oil; divided |
| 8 | | Cloves garlic; peeled |
| 2 | | Peeled onions; cut in small dice |
| 1 | | Peeled carrot; cut in small dice |
| 1/2 | ts | Fresh thyme; chopped fine |
| 1/2 | ts | Fresh oregano; chopped fine |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Cracked black peppercorns |
| 1 | | Bay leaf |
| 1 | c | Veal Demi-Glace |
| 2 | c | Rich chicken stock |
| 1/2 | c | Ancho Chili Paste; see recipe |
| 1 | sm | Roasted red bell pepper; skinned, seeded, and cut in small dice |
| 1 | sm | Roasted yellow bell pepper; skinned, seeded, and cut in small dice |
| 1 | sm | Poblano chili; skinned, seeded, and cut in small dice |
| 1 | sm | Bunch cilantro; washed, picked, and chopped |
| | Lime juice; to taste |
| | Salt; to taste |
