Delightfully creamy & robust - a nice mix of Red Roasted Peppers, San Marzano Tomatoes, Garlic and Guajillo Chiles. Use in Global recipes - American & Mexican.
3teaspoonsGuajillo Chiles from 2 medium chiles, roasted and soaked* see below
28ouncesSan Marzano Plum Tomatoes drained - will use the puree
1tablespoontomato paste
1teaspoonMexican oregano
1/2teaspoonsea salt
Instructions
Tomato Prep:
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.
Hint:
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.
Notes
*Guajillo Chiles:
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.
I do not use" natural flavorings" (they are unwanted chemicals) so please read labels for all tomato products. This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Sauce, side sauce
CUISINE: American, Mexican
KEYWORDS: Guajillo Chile Tomato and Pepper sauce, Roasted Pepper and Tomato Chile Sauce, Roasted pepper and tomato sauce