Karen's Mulato Chili Sauce
An Authentic Sauce for tacos and versatile for many Mexican creations! Cooked in a cast iron skillet, then quickly whirled in a blender.
Servings: 16 2 tablespoons portions; makes 2 cups
Equipment
- 1 13"cast iron skillet
Ingredients
- 5 medium Mulato Chiles about 2 ounces
- 1 tablespoon extra virgin olive oil or peanut oil (expeller pressed)
- 3/4 cup onion peeled and diced (about 1/2 large onion)
- 6 medium garlic cloves peeled
- 1 tablespoon sesame seeds
- 3/4 teaspoon cumin seeds or 1 teaspoon ground cumin
- 3/4 cup peeled tomatoes (from about 6 large San Marzano canned tomatoes)
- 1/2 cup tomato juice (from canned tomato can)
- 1/2 tea sea salt
- 1 1/4 cup chile soaking liquid
- 2 tablespoons extra virgin olive oil or peanut oil; expeller pressed (optional)
Instructions
- Heat a 12″ skillet, preferably cast iron until hot over medium heat. Add Mulato Chiles and toast 2 minutes on each side, but do not blacken!
- Cool slightly, remove core and seeds; add the chiles to 1 1/2 cups of boiling water and set aside for 20 minutes. (Wear gloves if you are sensitive to chile heat level.) Drain chiles, keeping the soaking water! Set aside.
- In the skillet, add 1 tablespoon oil; set to medium heat. Add onion and garlic and cook, stirring until just golden. Add sesame seeds, cumin seeds and oregano; stir and cook 1 minute. Add the chopped tomatoes and cook until they start to just color. Add 1/2 cup tomato juice, and drained soaked chiles and 1 1/4 cups of the reserved chile-soaking water; bring to a boil, then reduce to a simmer. Reduce the heat and cook at a simmer 5 minutes.
- Add to the carafe of a blender and puree until smooth. Add extra 1/4 cup soaking water if too thick.
- Use as is, or enrich: Heat 2 tablespoons oil in a large skillet over medium heat. When very hot, add the pureed sauce (will splatter a bit) and cook, stirring consistently until warmed through and only slightly thickened.
- The Chile Sauce keeps well in a tightly sealed glass container in the refrigerator for up to 4 weeks.
- Delicious with my Chicken and Veggie Tacos – see recipe!
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 41kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 92mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.3mg