Dolores Platt

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Dolores Platt

Caribbean / Güero Chile Sauce, Botanera Type and Black Sauces

Name: Caribbean / Güero Chile Sauce, Botanera Type and Black Sauces
Prep time: 20 min
Cook time: 20 min
Yield: 1
Cuisine: Mexicana
Ingredients: 12 güeros chilis, tatemado and desvenado; 1/2 cups lemon juice; 1/2 teaspoons chicken consommé; 4 teaspoons soy sauce, for black sauces; 4 teaspoons seasoning, liquid; 1/2 cups lemon juice; 1 cucumber, without seeds, finely chopped

15 mins

5 mins

Low

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Dolores Platt

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Today I leave you 2 recipes in one to prepare a rich sauce of güero chile with lemon or in black sauces. I hope you like them and can enjoy them with what they like the most.

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Ingredients

1 portion

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12 güeros chilis, tatemado and desvenado
1/2 cups lemon juice
1/2 teaspoons chicken consommé
4 teaspoons soy sauce, for black sauces
4 teaspoons seasoning, liquid
1/2 cups lemon juice
1 cucumber, without seeds, finely chopped

Preparation

Tate the chilies and place them in a plastic bag so that they sweat and it is easier to remove the skin. Clean and unveil, cut to taste whether finite or julienne. Reserve in a bowl.

In lemon: in a bowl mix the lemon juice with the consommé and season to taste, empty in the chili and let marinate for 1 hour in the refrigerator.

In black sauces: in a bowl mix the lemon juice with the black sauces and season to taste, empty in the chili and let marinate for 1 hour in the refrigerator.