Mexican Red Sauce

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!