Email to Cat      

Homemade Guajillo Chile Hot Sauce

Source of Recipe

From "The Home Cook: Recipes to Know By Heart" by Alex Guarnaschelli


Recipe Introduction

"I'd love to say I invented this recipe, but I really stole it shamelessly from Antonio Morales, one of the best chefs I have had the pleasure of working with. He makes this and stashes it in the fridge for whenever anyone wants a little tasty hot sauce. This sauce can be refrigerated for a long time and only gets better and better."

List of Ingredients

◦� 1 � cups canola oil
◦� 2 medium yellow onions, cut into 1-inch-thick slices
◦� 2 plum tomatoes, halved
◦� Kosher salt
◦� 1 teaspoon crushed red pepper flakes
◦� 2 medium dried guajillo chiles, soaked in water until soft, drained (see Note)
◦� 2 tablespoons red wine vinegar


Recipe

Cook the onions and tomatoes:
In a large skillet, heat 2 tablespoons of the canola oil over medium heat. When it begins to smoke lightly, add the onion slices and tomato halves in a single layer. Season with salt and the red pepper flakes. Cook until the onions and tomatoes become tender, 15 to 18 minutes. If the onions are browning too quickly, lower the heat slightly and add a splash of water.

Make the hot sauce:
In a blender, pur�e the guajillos with the vinegar.
Then, with the machine running on medium speed, gradually blend in 1 cup of the oil. Add the onions and tomatoes and the remaining 6 tablespoons oil, and blend until just smooth. Taste for seasoning.

Makes about 2 cups



❧ Note:
If you want less spice, remove the seeds and ribs from the guajillo chiles once they are hydrated.