Authentic Mexican Hot Sauce Best Dishes

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Authentic Mexican Hot Sauce

"This is my model of my favored taco wagon's 'earthy' warm sauce of which I can never get sufficient. It is a touch time consuming, but nicely well worth it. I placed it on the entirety from eggs to tacos, quesadillas, and salads. You can use any aggregate of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you could use all hot New Mexico chiles or add some dried arbol chiles. For a tangier sauce, add the juice of 1 lime."

Ingredients :

1 dried guajillo chile
1 dried chile negro (pasilla) pepper
2 dried New Mexico chile pods
1 half of cups heat water
2 cloves garlic, pressed
1 teaspoon floor cumin
1 teaspoon salt
1 teaspoon packed brown sugar
1 teaspoon white vinegar

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H10M

Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
Heat a solid iron skillet over medium warmth. Toast the chile pods within the skillet until lightly brown, about 2 to 3 mins. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak approximately forty mins.
Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the pores and skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water wherein the peppers soaked. Puree in the meals processor till all elements are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.

Notes :

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