Description
A rich and delicious tomato and mulato chile sauce that goes with any Mexican fare.
Ingredients
Units
Scale
- 10 mulato peppers
- 2 tbsp peanut oil or extra virgin olive oil
- 12 peeled, medium-sized cloves of garlic
- 2 tbsp sesame seeds
- 1 tsp dried oregano
- 1 1/2 diced onions
- 12 peeled tomatoes
- 1 cup tomato juice
- 1 1/2 tsp cumin seeds or 2 teaspoons of ground cumin
- 2 1/2 cups thinning liquid (tap water or pepper steeping water)
Instructions
- Heat a 12-inch cast iron skillet over medium heat until it gets evenly hot. Place the mulato peppers in the skillet and toast them for about 2 minutes on each side.
- Cool the toasted peppers and remove the seeds and core before adding one cup of boiling water. Leave them to steep for 20-25 minutes, then drain the peppers. Preserve the steeping water if it's not bitter.
- Add 2 tablespoons of oil to the skillet and heat over medium heat. Add the garlic and onions to cook as you stir until they become golden. Add oregano, cumin seeds, and sesame seeds to cook for 1 minute after stirring.
- Add the chopped peeled tomatoes to cook until their color starts to turn.
- Add 1 cup of tomato juice, toasted chiles, and 2 1/2 cups of steeping water or clean water. Heat until the condiment boils, then reduce the heat and simmer for about 5 minutes.
- Puree the cooled condiment in a blender until smooth. Use clean water or steeping water to thin the sauce if it is too thick.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: sauce
- Cuisine: Mexican