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1
Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside.
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2
Remove from the heat and cool slightly.
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3
Remove the stems and the seeds.
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4
Remove the stems and seeds from the pasilla pepper as well.
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5
Set aside.
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6
Place the tomatoes with their sauce into a large pot.
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7
Crush the tomatoes up more with your hands to break them up.
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8
Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil.
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9
Reduce the heat and simmer for 30 minutes.
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10
Remove from the heat and cool it down.
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11
You can place it into the refrigerator.
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12
Once the sauce it cooled completely, add the cilantro and lime juice.
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13
Puree in a food processor or blender until it is smooth.
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14
You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking.
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15
We love it hot!
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16
Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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17
Transfer liquid to a blender or food processor and fill it no more than halfway.
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18
If using a blender, release one corner of the lid.
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19
This prevents the vacuum effect that creates heat explosions.
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20
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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21
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
