I was recently sent a lovely parcel from my great friend at Spice Kitchen UK…
A great selection of Mexican chillies, chilli powders, and in that gorgeous little box, Persian saffron…how lucky am I??? The first thing I wanted to do was play with the dried chillies and make a great a new sauce for mine and my boys delectation..
I’ve read enough recipes and made enough similar sauces in the past not to need a recipe, but I did make a note of what I did in order to be able to share it..it all began with roasting lots of lovely vegetables, and soaking chillies..
4 large long red peppers, cut in half length ways and stalks & seeds removed
5 medium ripe tomatoes, cut into quarters
3 medium red onions, peeled and cut into quarters
4 cloves garlic, in their skins
2 ancho chillies
2 guajillo chillies
2 chipotle meco chillies
4 chipotle morita chillies
1-2 tbsp tomato puree
1-2 tbsp runny honey
2 tsp roasted ground cumin
2 tsp dried oregano
2 tsp cocoa powder (or more if you choose)
Apple cider vinegar or lemon juice to taste
Salt to taste
Please note: my versions of teaspoonfuls or tablespoonfuls are usually of the heaped variety, I tend to be quite generous with portions and measurements! I would suggest that you need to play around with the measurements, and therefore the ensuing flavours for yourself, start with my basic suggestions and add more if necessary for your tastes.
Preheat the oven to 150C
Spread the vegetables in single layers across a couple of oven trays and drizzle with oil of your choice
Slow roast the vegetables for an hour or until the peppers are all wrinkly and starting to chat, don’t let them burn, then remove the pans from the oven and let the vegetables cool, and remove the skins form the garlic cloves
In the same oven, spread the dried chillies in a single layer in an oven tray and lightly toast, just until they start to release an aroma, it doesn’t take very long at all. Keep a close eye on them as they can burn easily
Allow the chillies to cool until you can handle them, then, wearing gloves, remove stalks, seeds and veins
Break up the skins and put them into a bowl with bowling water and leave for 1-2 hours until soft
The photo above shows the bits you remove from the chillies, and below, what you’re left with..
Scrape all of the roasted vegetables & juices & oil from the pan/s into a blender and, add the softened chillies and a little bit of the soaking water, and blend everything into a thick sauce; I did mine in two parts as my blender pots wasn’t big enough for it all at once
Add the blended sauce to a pan over a medium heat, with some additional oil of your choice
Add the roasted cumin and dried oregano and cook it through, mixing all the elements together
Add tomato puree and honey and stir through
Add cocoa powder and cook it through for a minute or two, then add either lemon juice or apple cider vinegar to taste, I used about 3 tbsp of lemon juice, I feel it lifts the flavour without adding a sharpness
Add salt if you feel it needs it
Cook the sauce down to a consistency you like, alternatively, you may even need to add some water to thin it, again, it’s all down to choice
Store in a clean jar. I have found that chilli sauces store well for a few weeks in the fridge. However, to be safe, you could add a thin layer of olive oil over the top of the sauce to preserve it, although the honey and/or salt should also assist in preserving the sauce.
The addition of the cocoa powder is quite typical in Mexican dishes, and it was the first time I’ve added it to anything I’ve made; it adds a real richness to the sauce, you don’t really taste it as chocolatey, but you can smell the cocoa when you open the jar, which all adds to its loveliness.
I’ve had this in my fridge for a couple of weeks now, and the flavour keeps developing and just getting better.
I’ve eaten this sauce in various ways, and am pleased to say that it’s had a thumbs up from my boys and friends of ours 🙂
This was my lunch one day this week..spiced spinach flatbread base, topped with my chilli sauce & cheese, enjoyed with a lovely fresh salsa of chopped parsley, coriander, dill, garlic, Verjus, olive oil & lots of spices…yum!!!!!!
I am sharing my sauce with the lovely visitors to this week’s Fiesta Friday, co hosted by the lovely Laura and Su, I hope everyone likes it – have a great weekend x
That looks so good!
Lisa
http://www.lifestylebylily.com
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Thank you Lisa 😀😀😀
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Oh wow, this sauce looks amazing! Love the use of both fresh and dried peppers. I agree – adding cocoa/chocolate to chili sauces adds such wonderful, subtle yest noticeable. flavor and aroma.
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Thank you so much 😀😀
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What a wonderful gift-lovely spices! This sounds really lovely and the photos are yummy looking! xx
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Thank you so much xxx and yes, I was very lucky!
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so nice! I love the pictures and the freshness, just looks so yummy
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😀😀😀
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Oh wow you did it again Elaine. Your sauce looks amazing and I LOVE LOVE Mexican sauce. It makes everything so much tastier. Thanks for the recipe 🙂
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Thank YOU, I’m so glad you like it 😀😀
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This is fabulous and yes lucky you 🙂
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Thank you 😀😀
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Looks spectacular! I’ve never ventured in this type of concoction, although it seems like a perfect project for a nice, quiet weekend… Fantastic gift you got, and Persian saffron, that is in itself a complete jackpot! 😉
Loved the packages with the labels, everything so neat!
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I am very lucky! 🙂
I love making these kinds of sauces, any sauces and dips really, I have to stop making too many sometimes, I need to allow time for them to be eaten!! I like a fridge full of homemade options 🙂
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But they freeze well too, right? I imagine your freezer to be like a fantastic source of goodies that you can use all the time… my problem is remembering what I have in the freezer and labeling well. I am getting better at it, but there are times in which I stare at a package, shaking my head in disbelief….
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What a great game though?? Guess the dish….!!!
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The dip looks so fiery and so inviting. Let me see if I find these chillies here in India.
I need to move somewhere closer to you….. We are such kindred spirits when it comes to these chutneys and dips. 🙂
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We are indeed!! I could make them all day every day!!
I’m sure you could play around with what ever chillies you could find, maybe just bring in some smokiness in some way..?
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Awesome gifts Elaine! You’ve made a wonderful sauce from all those amazing spices and chiles and such. I do love spicy chile sauces of all kinds. xo
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Thank you 😀😀😀😀
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Wow! I can only imagine how flavorful this sauce is Elaine; I think I would try to eat this stuff on just about EVERYTHING. 😀 😀 😀
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Ha ha! I do!!! 🙂
Thank you 😀😀😀😀
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Lucky you!! Thank you for the yummy recipe, love it!
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Thank you 😀😀😀😀
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Yummy Elaine – I am very envious of that chilli collection, and also glad you tried adding cocoa powder something I’ve been doing for a while in Mexican dishes and it works well 😄
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It does – I was a bit concerned because I’m not a fan of chocolate or sweet things, but with cocoa powder not being either in its own right, it added just that perfect bit of something extra 🙂
Thank you xx
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Agree – I’ve also been known to use a square of 90% dark chocolate for the same reason that it’s virtually sugar free….
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I guess there has to be some purpose for that dark stuff…??!! Even when I did eat chocolate I couldn’t stomach it!!
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This is delicious, just off the page and reading it! I am always a little intimidated working with peppers, so I really enjoyed the thorough discussion and the excellent photos. It’s a great tutorial. I can’t wait to make this myself!
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Thank you so much, I hope you try it 🙂
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Waw, what a fantastic sauce you made & I would love one day to come to luch at your house! You happen to eat very healthy & so different every day! Yummm!
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Thank you 😀😀 you would be very very welcome at my house any day xx
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Wow… I see your mention of working on a Mexican chili sauce led to success! This looks outstanding, Elaine… with the ingredients/flavors in this sauce, it MUST taste amazing!
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See what you started Nancy?!
Thank you, it really is good, I’m very pleased with it 🙂
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Lol 😋
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Elaine this looks amazing! I’m growing 7 varieties of peppers in my garden this year and I will adapt them for this recipe! Love it!
Thank you!
Michelle
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Excellent! How wonderful 😀😀😀
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Wow, Elaine. What a mix of chillies in your chilli sauce. Love the addition of a little honey in your sauce blend. #FiestaFriday
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Thank you 😀😀😀
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Sounds so tasty Elaine!! I’ll bet it was!! 🙂
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It was, it is! I’m still eating my way through it and it’s good!!!
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Beautiful! I like the addition of cocoa powder and using the combination of peppers. Then to use the sauce with spinach flatbread and greens must have been very delicious and satisfying!
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Very!!! 😀😀 thank you x
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What a delicious-looking sauce – love the collection of chilis you got in your box!
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Thank you – it was a great gift!
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I bet this is incredible.
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It is! Thank you 😀😀
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The packet of chillies was such a treat, I can see how it makes you excited! I love the result the sauce looks and sounds absolutely delicious! 🙂 x
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Thank you 😀😀😀
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John just loves sauces like this. I love using dried peppers too. They add so much dimension. Those red peppers are gorgeous!
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Thank you 😊😊
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Elaine, this looks wonderful! I adore chilies and this sauce looks amazing!
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Thank you Debbie 🙂
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This is ingenious, Elaine! You’re a true master of spices! Believe it not I happen to have most of the ingredients, including the Persian saffron, courtesy of my sister who travels a lot. I need to make this, don’t you think?
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I think I you do!!!! 🙂
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Elaine, this sauce is simply amazing. I can well imagine the depth of flavor in that sauce! Yum!
The gift box is just wow!
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Thank you so much, the flavour has continued to develop too 🙂
And yes, the box is so special x
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I definitely want to try this! You use the most beautiful ingredients. I guess that’s the secret!
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Probably 🙂 natures best! Thank you xx
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Not being able to find 90% of those wonderful chillis here, I will simply have to stare longingly at your picture and imagine the taste:)
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Ha ha! Or…just use whatever chillies you can find?
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Aha! Now I realize that the sauce is red. At first I thought it was a spicy version of chimichurri, but that was the spinach. 🙂
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Yes! It’s the red part 🙂
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This is stunning, Elaine! I have bookmarked it for the not-so distant future uses! 😀
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Thank you, I hope you like it xx
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