Hot chili sauce
4 servings
50 minutes
Chili sauce is the soul of Mexican cuisine, rich, smoky and deep in flavor. Its roots trace back to ancient Aztec traditions that used hot peppers to add brightness and fire to dishes. This sauce is made by slowly roasting poblano peppers to unveil their complex aroma and then mixing them with cumin, oregano, onion and garlic. A light tang from wine vinegar and sweet notes of brown sugar give it balance, making it a perfect complement to meat, vegetables or traditional tacos. The sauce can be prepared in advance and stored in the refrigerator for an even richer flavor. It awakens the appetite, enhances the taste of dishes and turns ordinary ingredients into a true fiesta of flavors.
1
Clean the pepper from partitions and seeds, cut into pieces of 2 1/2 cm. Heat a dry pan over medium heat. Add the pepper and sauté, stirring occasionally, without oil until smoke appears for 5-6 minutes. Add 2 cups of water and bring to a boil. Remove from heat and let it simmer for 20 minutes until soft. Drain the water.
- Poblano chili pepper: 30 g
- Water: 2 glasss
2
In a small pan over medium heat, roast cumin seeds for 3-4 minutes until darkened and fragrant. Let cool. Transfer to a spice grinder and grind.
- Caraway seeds: 1 teaspoon
3
Heat oil in a heavy skillet over medium heat. Add onion and sauté, stirring often, for about 8 minutes until golden. Add garlic, oregano, and ground cumin. Add chili and 1/2 cup of broth, season with salt. Bring to a boil, reduce heat to medium, cover, and simmer for 20 minutes. Add 1/2 cup of broth.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Finely chopped garlic: 2 cloves
- Dried oregano: 1 teaspoon
- Vegetable broth: 1 glass
4
Blend the sauce until smooth in a blender. Add vinegar and sugar. Season with salt and pepper to taste.
- Wine vinegar: 1 tablespoon
- Brown sugar: 1 tablespoon
- Vegetable broth: 1 glass
5
Can be prepared in advance: The sauce can be made 1 week before use. Cover with a lid and place in the refrigerator.