A classic Mexican must-have as a complement to any main dish.
Yields 200 ml
- 2 tomatoes
- 2 mildly spicy chilies
- ½ onion
- 2 cloves of garlic
- a bit of spicy chile
- freshly ground black pepper
You will need
- blender or food processor
- Prepare the vegetables. Tomatoes: If they are small and juicy, leave them whole; otherwise cut into halves. Chilies: leave as is. Onion: peel and cut in halves. Garlic: peel.
- Char all the vegetables (except the spicy pepper) without adding any oil on a pan, until they softened. Don’t worry if they look burned, this will add an amazing flavor to our sauce!
- Transfer the vegetables from the pan onto a plate, and let them cool down a bit.
- When the vegetables are cold enough to touch them, roughly cut the vegetables into big chunks. Remove seed from the chilies.
- Puree the vegetables using a hand blender or a food processor until you have a smooth paste (but not too smooth, some texture is desirable).
- Add a bit of spicy chili, and season with salt and black pepper to your taste.
Notes & tips
Get a Molcajete and make your sauce as a true Mexican señora if you want to go real!
We usually make this sauce with dried jalapeños or whatever fresh spicy chile we have.
The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.