Karen’s Roasted Pepper and Tomato Chile Sauce
Delightfully creamy & robust – a nice mix of Red Roasted Peppers, San Marzano Tomatoes, Garlic and Guajillo Chiles. A versatile tomato based sauce with a spicy kick.
Simple Ingredients: Roasted Red Pepper, San Marzano Tomatoes, Guajillo Chile Peppers, Garlic, Tomato Paste and Mexican Oregano.
Guajillo peppers have a rich, slightly earthy, and fruity flavor profile with and light smoky undertones which I love!
They are easy to find in Mexican/Latin shops and supermarkets or find them here Dried Guajillo Chiles Peppers.
Mild to Medium heat, Guajillo Chile Peppers score ranges from 2,500 to 5,000 Scoville Heat Units.
How to use these Chiles:
Cut off the stems of the chiles and cut them open. Remove the seeds and discard.
Heat a cast-iron skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.
Bring a saucepan of water to boil, then turn the heat off, add the guajillos in, cover the pot, and let the chiles rehydrate for 10-15 minutes, or until they feel soft and pliable.
The chiles are now ready to be used in a wide variety of recipes.
Enjoy this delicious and versatile sauce!
Karen's Roasted Pepper and Tomato Chile Sauce
Delightfully creamy & robust - a nice mix of Red Roasted Peppers, San Marzano Tomatoes, Garlic and Guajillo Chiles. Use in Global recipes - American & Mexican.
Servings: 10 1/4 cup servings; makes 2 1/2 cupsPrint Recipe Pin Recipe Rate this Recipe
- 1 tablespoons extra virgin olive oil
- 6 cloves fresh garlic peeled and roughly chopped
- 1 large roasted red pepper
- 3 teaspoons Guajillo Chiles from 2 medium chiles, roasted and soaked* see below
- 28 ounces San Marzano Plum Tomatoes drained - will use the puree
- 1 tablespoon tomato paste
- 1 teaspoon Mexican oregano
- 1/2 teaspoon sea salt
- Strain plum tomatoes from the can in a sieve over a large bowl. Squeeze tomatoes of juice and seeds (they will fall into the sieve.) Squeeze the tomatoes as dry as you can. On a cutting board, coarsely chop the tomatoes - reserve all juices and puree from the can.
Make the Sauce:
- In a heavy 2 quart non reactive pot, add 1 tablespoon olive oil. Set heat to medium-high, add the garlic and roasted peppers; cook 2 minutes, stirring. Drain the Guajillo Chiles, add to the pan, stir one minute.Add the chopped tomatoes and cook mixture over medium-high heat for three minutes until the moisture has dissolved. Reconstitute the chiles (method below.)
- Add tomato paste and oregano, stir in and cook the sauce for 2 additional minutes. Add the reserved tomato juice/puree and bring to a simmer. Cook uncovered for 30 minutes. Add 1/2 cup reserved chile "broth " and stir in - continue simmering over low heat 15 minutes more. Add sea salt and taste the sauce. Add a pinch of sugar if needed, and water or more "chili broth" if needed if too thick.
- Cool slightly and puree in a blender until smooth. Store the sauce in an airtight glass container.
- Guajillo Chiles are moderately spicy. You will use 3 teaspoons chopped chiles for the sauce. Use less for a milder sauce; more for extra spicy.
Cut off the stems of 2 medium sized chiles and cut them open. Remove the seeds and discard.
Heat a small skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.
Bring a saucepan of 1 cup water to boil, then turn the heat off, add the guajillos in, cover the pot, and let the chiles rehydrate for 10-15 minutes, or until they feel soft and pliable. Save the water to use = "chili broth."
Chop the chiles coarsely.
Categories:Condiments for FlavorEverything TomatoesGlobal CookingGluten FreeKinda SpicyRecipes to Impress / EntertainingSimpleVeganVegetarianKaren Sheer
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