In medium skillet, with 2 Tablespoons of cooking oil, toast pepper (ancho and cascabel) until golden crispy. Remove from skillet and set aside. In blender add garlic, cumin, salt, black pepper, roasted peppers, tomato puree. Blend at medium speed for approximately 3 minutes, add 2 1/2 cups of water and blend again for a couple of minutes - set aside.