Adobo Sauce

1 T oil
6 ancho chiles, finely chopped
1 t thyme
4 finely chopped garlic cloves
2 cups vege stock
2 t cornstarch mixed with 3 t of cold water
2 t rice vinegar
1/4 t salt
1/4 t pepper

METHOD
Heat the oil in a medium saucepan until hot.

Add the chiles + thyme & garlic & saute them for 2 minutes.

Add the vege stock and bring to a boil.

Add the cornstarch/water mixture to the stock & stir for 2-3
minutes until the sauce thickens.

Stir in the vinegar and salt & pepper.