Chilli sauce
2 servings
15 minutes
Chili sauce is the true essence of Mexican cuisine. This spicy, rich, and aromatic sauce has a fiery character thanks to chili peppers that harmoniously blend with the softness of tomatoes and the spicy freshness of herbs. The slight acidity of wine vinegar highlights the depth of flavor, while garlic and spices add expressiveness. Historically, hot sauces have been used in Mexico since ancient times to complement dishes of the Maya and Aztecs. Today, this sauce is an indispensable addition to tacos, burritos, meat dishes, and even snacks. Its versatility allows for experimentation by adding it to marinades or pasta sauces. It pairs perfectly with meat, vegetables, and even seafood, revealing their flavors in new shades.
1
We peel the garlic, cut off the stems of the peppers. We cut the peppers into 3-4 pieces.
- Garlic: 1 head
- Chili pepper: 200 g
2
Add pepper, half a tomato, your favorite herbs (I use cilantro), and garlic to the blender and mix into a puree - importantly, use pepper with seeds as they provide the main spiciness.
- Chili pepper: 200 g
- Tomatoes: 0.5 piece
- Green: to taste
- Garlic: 1 head
3
Once a homogeneous mass is obtained, transfer it to a saucepan, add oil, vinegar, salt, sugar, and mix. When the mixture is combined, place the saucepan on the stove and bring the sauce to a boil. Once it boils, remove it from the heat and let it cool. The sauce is ready.
- Olive oil: 1 tablespoon
- Wine vinegar: 2 tablespoons
- Salt: 1 teaspoon
- Sugar: 1 tablespoon