Red-Chile Sauce with Roasted Tomato Recipe

Red-Chile Sauce with Roasted Tomato Recipe

  • 4 medium (about 1 ounce total) dried chiles guajillos, stemmed, seeded and deveined
  • 2 cloves garlic, unpeeled
  • 1 ripe, large tomato, roasted , peeled, cored and roughly chopped
  • ½ canned chile chipotle, seeded (optional)
  • Salt, about ½ teaspoon
  1. The chiles and garlic: Tear the guajillo chiles into flat pieces, then toast them on a griddle or heavy skillet over medium heat, using a metal spatula to press them flat to the hot surface for a few seconds, then flipping and pressing again. You’ll notice a toasted look to each side and perhaps a whiff of smoke when they’re ready, but don’t burn them or they’ll taste bitter.
  2. Lay the unpeeled garlic on the griddle and turn frequently until soft and blackened in spots, about 15 minutes. Cool, peel off the skin and cut in quarters.
  3. Blending the ingredients: Break the chiles into a dry blender jar, cover and blend on high until pulverized. Add the garlic, roasted tomato, optional chile chipotle and ¼ cup water, then blend until very smooth.
  4. Finishing the sauce: Strain the sauce through a medium-mesh sieve into a small dish, then stir in a little more water, if necessary, to make a light, pourable consistency. Season with salt and let stand for ½ hour to let the flavors mingle. Traditional Variations
  5. Traditional Variations