Tomato and Chili Sauce

2 servings

45 minutes

Tomato and chili sauce is a spicy and rich condiment with deep roots in traditional European cuisine. Its origin is linked to the influence of Mediterranean gastronomy, where tomatoes and hot spices play an important role. This sauce combines the sweetness of roasted tomatoes with the smoky heat of dried guajillo and de arbol chili peppers, creating a harmonious balance of flavors. Careful roasting of garlic, onion, and peppers enhances the aroma, and then the ingredients are transformed into a smooth, silky texture. The sauce perfectly complements meat and vegetable dishes, adding heat and expressiveness to them. It can be used as a base for marinades, a dressing for tacos or an accompaniment to fried dishes. This sauce awakens taste buds and makes any dish more memorable.

Energy value per serving

• Calories: 244
• Proteins: 8.7g
• Fats: 8.4g
• Carbohydrates: 27.8g

Ingredients

• Dried chili peppers: 10 pc
• Chile de arbol pepper (dried): 6 pc
• Garlic: 3 clove
• Tomatoes: 2 pc
• Onion: 1 head
• Coarse salt: to taste

Cooking steps

1. Heat oil in a skillet over medium heat. Add guajillo and arbol chiles and sauté for about 1 minute. Transfer to a bowl and cover with boiling water; let steep for about 20 minutes until softened. Drain the water (save 1 cup of the soaking water), remove the stems and seeds from the chiles. Transfer the chiles to a blender, add 1 cup of the soaking water, and set aside.

   Required ingredients:

   • Dried chili peppers: 10 pieces
   • Chile de arbol pepper (dried): 6 pieces

2. Place the pan on the heat. Add garlic, tomatoes, and onion, and sauté, stirring, until browned on all sides: garlic for about 6 minutes, tomatoes for 15 minutes, onion for 12 minutes. Transfer to a blender with chili, season with salt, and blend until smooth (about 2 minutes).

   Required ingredients:

   • Garlic: 3 cloves
   • Tomatoes: 2 pieces
   • Onion: 1 head
   • Coarse salt:  to taste

3. Transfer to a bowl and serve without heating.