Some of the best sauces are the simplest things to make. The other day my daughter and I had brunch at this little restaurant on Santana Row in San Jose, CA called Consuelo Mexican Bistro and I was reminded of how important it is to take a little extra time to make sauces to compliment foods. Sometimes a sauce can be the whole point to the dish. I sort of feel the same about shoes. Sometimes I create an outfit to go with the shoes I want to wear. The point is, that sometimes the accessory is the show stopper or that thing that adds the oomph. That’s exactly what I think about this chile sauce. It’s great with grilled meats and tacos. I served this with fresh corn tortillas, braised pork (carnitas style) and quacamole.
Ingredients
12 dried guajillo peppers, stems, seeds and veins removed.
4 cloves garlic, blanched in boiling water for about a minute
1 tbls olive oil
1/2 c reserved water from soaking chilis
optional – you can also add a roasted, peeled tomato (but I prefer without)
salt to taste
Preparation
– Roast peppers on cast iron skillet for a few minutes.
– Soak in hot water for about 20 minutes. You’ll have to put a weight on them (I use a bowl).
– Puree in blender with olive oil and garlic.
– Pour through sieve to seperate from the peels.
Serving suggestion:
Drizzle on any grilled fish or meat, serve with tacos, nachos and just yummy foods like that.
Enjoy!
Hello Jodi, That sounds like a nice place to visit! Red Chile sauce, right down my ally! Hi in vitamin "C".
Thank you for sharing:)
Yum. This looks so good. Any preference on the tomatoes? I find I like Romas in salsas, but I've never found a source that says which is better.