Ingredients with Measurements:
- 1 cup dried chili peppers (such as ancho, guajillo, or chipotle)
- 2 cups boiling water
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Blender or food processor
- Fine mesh strainer
Step-by-step instructions:
1. Remove the stems and seeds from the dried chili peppers and place them in a heatproof bowl.
2. Pour the boiling water over the peppers and let them soak for 20 minutes.
3. Drain the peppers and transfer them to a blender or food processor.
4. Add the apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, salt, and black pepper to the blender.
5. Puree the mixture until smooth.
6. Pour the mixture through a fine mesh strainer into a bowl, pressing down on the solids to extract as much liquid as possible.
7. Transfer the sauce to a jar or bottle and refrigerate until ready to use.
- Time:
Preparation time: 30 minutes
- Cooking time: 0 minutes
Temperature:
- N/A
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 30 per tablespoon
- Fat: 0g
- Carbohydrates: 7g
- Protein: 0g
Substitutions for ingredients:
- You can use any combination of dried chili peppers that you like, depending on your preferred level of spiciness.
- If you don't have apple cider vinegar, you can use white vinegar or rice vinegar instead.
- Agave nectar or maple syrup can be used instead of honey.
Variations:
- Add a tablespoon of soy sauce or Worcestershire sauce for a deeper umami flavor.
- Use smoked salt instead of regular salt for an extra smoky flavor.
- Add a tablespoon of tomato paste for a richer, more complex flavor.
Tips and tricks:
- Be careful when handling dried chili peppers, as they can be quite spicy and can irritate your skin and eyes.
- If you like a smoother sauce, you can blend it for longer or pass it through the strainer a second time.
- This sauce will keep in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator.
Reheating instructions:
- This sauce is meant to be served cold, but you can warm it up in a saucepan over low heat if you prefer.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin alongside grilled meats or vegetables.
- Drizzle the sauce over tacos or burritos for a smoky, spicy kick.
Garnishes:
- Sprinkle chopped fresh cilantro or green onions over the sauce for a pop of color and flavor.
Pairings:
- This sauce pairs well with grilled meats, roasted vegetables, and rice dishes.
Suggested side dishes:
- Serve this sauce with a side of Mexican rice, grilled corn, or black beans.
Troubleshooting advice:
- If the sauce is too thick, you can thin it out with a little bit of water or more vinegar.
Food safety advice:
- Make sure to wash your hands thoroughly after handling the dried chili peppers, as they can be quite spicy and can irritate your skin and eyes.
Food history:
- Chili peppers have been used in Mexican cuisine for thousands of years, and were first introduced to Europe by Christopher Columbus in the late 15th century.
Flavor profiles:
- This sauce is smoky, spicy, and slightly sweet, with a hint of tanginess from the vinegar.
Serving suggestions:
- Serve this sauce with grilled meats or vegetables, or use it as a dipping sauce for chips or crackers.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A