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 cups
Ingredients
- 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
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.
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Heat a small skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.
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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."
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Chop the chiles coarsely.