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Recipe

Burnt Sauce

45 mins
Half
10
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This burnt sauce is special for tacos de trompo and pozole. You can also eat it with grilled quesadillas or whatever else you like.

Ingredients

15 portions
  • 1/2 kilos dried chili
  • 1 kilo green tomato, of strawberry
  • 8 cloves garlic
  • 1/2 bunches fresh coriander
  • 1 cup vinegar

Preparation

In a large comal put the dried chiles to burn moving constantly until they are completely dark.
In a liter of water, put the tomatoes to boil with salt to taste, until they are soft.
The toasted chiles are liquefied with the freshly cooked tomato, still hot and little of the water where the tomatoes boiled. Put the garlic and vinegar right there, do not put too much water if you want the sauce to come out thick.
Put everything in a sauceboat and chop the fresh coriander and add it to the sauce and go.

TIPS

The flavor of a good sauce is to have the ideal measure of salt, according to your taste.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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