Why make this versatile sauce yourself instead of buying it already prepared? You’ll get a smokier, more interesting result that’s free of additives and excess amounts of salt and vinegar of the commercial versions. It’s also a great base for other ingredients—tomatillos would be a flavorful addition. Use it in marinades, soups, as part of other sauces, or as a spicy table condiment at a taco party.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
In a skillet, heat 1 tablespoon of the oil over medium-high heat and sauté the diced onion until it begins to caramelize, about 5 minutes; add the garlic and sauté for 30 seconds (don’t let the garlic burn). In the jar of a blender, add the onion, garlic, chiles, brown sugar, salt, tomato paste, vinegar, oregano, and bay leaf and puree until smooth.
Step 2
To refry the puree, in a large, heavy skillet, heat the remaining 2 tablespoons peanut oil over high heat. Add the puree and bring to a rapid boil, stirring constantly, for 3 minutes. Decrease the heat to medium and cook until the sauce is medium-thick and coats a wooden spoon, about 30 minutes.
