Ingredients
- 4 dried guajillo peppers
- 3 dried pasilla peppers
- 5 dried chile de arbol peppers (chile japones)
- 4 dried chile cascabel
- Note: you can use any combination of chiles, but if you only use one, make it chile de arbol (HOT) or guajillo (semi-hot). The real "heat" here comes from the Panamanian or scotch bonnets.
- 1 can (14 ounce) whole tomatoes, with juice
- 1/2 small onion, quartered
- 1 fresh jalapeno, seeded and sliced
- 1 to 2 Panamanian chiles, fresh (seeded and cut in quarters(or Scotch Bonnets - really hot!)
- 1 cup fresh cilantro (1 entire bunch, twist off stems)
- 2 large garlic cloves
- 1 teaspoon lime juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon pepper
- 3/4 teaspoon salt
How to Make
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Step 1: Remove and discard the stems from the dried chiles. Also discard some or most of the seeds, depending on how hot you want the sauce to be.
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Step 2: Place the peppers and some of the seeds (optional)in the blender. Blend well until pulverized, but some larger scraps remain.
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Step 3: Add the remaining ingredients (but maybe start off with only 1 Panamanian or scotch bonnet) and blend until its the desired consistency. I leave mine a tiny bit chunky, because I don't want a paste consistency. I still want to see flecks of dried chile and seeds.
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Step 4: Test for seasoning (maybe with a chip?)and adjust. You might need to add the additional (or more) Panamanian pepper.
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Step 5: Pour sauce in to a glass container(s) and refrigerate for at least 1 hour before serving.
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Placing in a plastic container will permanently stain it. I save glass jars and use them for this purpose or a bell jar is perfect.
Tips & Variations
- Blender
We hope you enjoy this recipe!
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