This is the hot sauce we make regularly at the restaurant to ladle over burritos, enchiladas, tostadas, casseroles, and stuffed vegetables. Cooking the onions and peppers quickly on high heat brings out flavor with less simmering time.
Recipe information
Yield
yields 2 cups
Ingredients
Preparation
Step 1
In a heavy saucepan or skillet, heat the oil until it is almost smoking. Stir in the onion and bell peppers and sprinkle with salt. Cook on high heat, stirring often, until the peppers are blistered and beginning to brown, about 4 minutes. Stir in the cumin, coriander, and cayenne or red pepper flakes and remove from the heat.
Step 2
In a blender, purée the cooked onions and peppers with the tomatoes. Return the sauce to the pan, add the cilantro, and salt to taste. Simmer uncovered for about 10 minutes, stirring occasionally. (If the simmering sauce splatters, partially cover the pan.)
Step 3
This sauce will keep in the refrigerator for at least 2 weeks.
Ingredient Notes
Step 4
If you use red bell pepper, the sauce will be a brighter red.
Step 5
Substitute a fresh chile, seeded for a milder “hot,” for the cayenne; cook it with the onion. For a smoky flavor, use 1 or 2 tablespoons of canned chipotles in adobo sauce (see page 286) in place of cayenne.
Serving & menu ideas
Step 6
Simmer vegetables such as onions, peppers, and zucchini in the sauce and serve over cornbread. Try it on Mexican Polenta-Stuffed Peppers (page 94) or to cook the eggs in Poached Huevos Rancheros (page 79).
