Put the dates, cumin, bourbon if using, garlic, sugar, rice wine vinegar, chile flakes, salt, guajillo peppers and 2 cups water in a medium pot, place over medium-high heat and bring to a boil. Reduce the heat to simmer and cook until the dates are soft, another 3 minutes. Remove from the heat and let cool to room temperature, about 10 minutes.
Scrape the cooled mixture into a blender and blend on low speed until smooth, about 1 minute. Use immediately, or let the mixture cool completely and refrigerate. The mixture should be good for 1 to 2 weeks.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Folk Art, Atlanta, GA
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