In California, the many Mexican restaurants offer table sauce or freshly made hot sauce. Here is a similar sauce with a medium heat … not too hot … just right!
Makes 3-4 cups.
Ingredients:
- 4 dry Guajillo chili peppers
- 1/2 medium onion, halved
- 1 1/2 c tomato sauce
- 1 red bell pepper, quartered
- 2 cloves garlic, peeled
- 2 c boiling water
- 1 Tbsp distilled white vinegar
- 1 Tbsp Mexican dry oregano
- 1 tsp sea salt
- 1 tsp raw sugar
- 1/4 tsp black pepper
- 1 Tbsp vegetable oil
- 1 tsp sumac (optional)
Directions:
- Place all ingredients in a large pot. Bring to boiling over medium heat. Reduce heat and partially cover. Simmer 20-25 minutes.
- Allow to cool about 30 minutes. Remove Guajillo peppers.
- Place everything else, including liquid, in blender or food processor. Process until pureed.
- Cool, transfer to storage vessels and refrigerate for up to a week.