Chiltepín Sauce

Dolores Platt
The recipe now is very basic in Sonoran cuisine, it is a delicious chiltepín sauce that having it in the refrigerator will always save us from cravings for something spicy to accompany that quesadilla, mollete, sincronizada, sandwich, tacos, tostadas, flautas, gorditas, etc. And I have a double recipe for you in this same post: I will give you the homemade recipe for a sauce with fresh ingredients and a second recipe to make a sauce faster than you can imagine.
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Ingredients
1
Servings
  • 2 red beefsteak tomatoes, For sauce 1
  • 1 clove garlic
  • 1/4 onions
  • 7 chiltepín chiles
  • 1 teaspoon apple cider vinegar, or white
  • salt and pepper
  • 1/4 apples, green or red (optional)
  • 1 cup tomato purée, for Sauce 2
  • 2 pinches oregano
  • 2 tablespoons chiltepin pepper
Preparation
10 mins
10 mins
Low
  • For sauce 1: In a pot with 1 ½ cups of water, boil the tomatoes with the onion and garlic for 3 minutes; once you see that you can peel the tomato easily, turn off the heat.
  • Remove the skin from the tomato and blend with the garlic, onion, chiltepines, vinegar, salt, pepper, and apple (if you decided to add it). Adjust seasoning and spiciness.
  • Pour the sauce into a glass container and you’re done.
  • For sauce 2; blend the tomato puree, oregano, and chiltepines. Add salt and pepper. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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