The Pioneer Woman Tasty Kitchen
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Mexican Red Sauce

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Level: Easy

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Description

A great Mexican red sauce that utilizes Mexican puya chilies. This can be used on most everything but dessert.

Ingredients

  • 4 whole Dried Puya Chilies
  • 1 whole Large Tomato, Such As Beefsteak Or Better Boy
  • 1 whole Medium Onion, Quartered
  • 1 whole Canned Chipotle Pepper In Adobo Sauce
  • 1 teaspoon Salt
  • 1 pinch Cracked Black Pepper
  • 4 cloves Garlic
  • 1 cup Water

Preparation

Start by adding the puya chilies to a skillet, and cook on medium heat, flipping along the way for about 4 minutes. Remove the chilies from the skillet and let them cool. Once cooled, slice lengthwise and remove the stem and seeds.

During this time, bring a medium pot of water to a simmer. Add in the tomato and the toasted chilies. Cover the pot and cook for about 15 minutes. Remove the tomato and chilies with a slotted spoon, and let them cool on a plate.

Remove the skin from the tomato. The skin should easily come off. Add the tomato and chilies into a food processor, along with the remaining ingredients. Pulse until you have a smooth sauce. Taste and adjust any salt to your liking.

Pour into a large mason jar, put the lid on and place it in the refrigerator until you are ready to use.

This sauce had just the right amount of heat to it. A subtle punch of heat in the beginning, and then that fruitiness from the chilies, along with the garlic and onion. It’s really good. If you are looking to try a new Mexican chili, give the puya a try. I’m certain you will love it. Enjoy!

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