-
1
Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside.
-
2
Remove from the heat and cool slightly.
-
3
Remove the stems and the seeds.
-
4
Remove the stems and seeds from the pasilla pepper as well.
-
5
Set aside.
-
6
Place the tomatoes with their sauce into a large pot.
-
7
Crush the tomatoes up more with your hands to break them up.
-
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.
-
9
Reduce the heat and simmer for 30 minutes.
-
10
Remove from the heat and cool it down.
-
11
You can place it into the refrigerator.
-
12
Once the sauce it cooled completely, add the cilantro and lime juice.
-
13
Puree in a food processor or blender until it is smooth.
-
14
You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking.
-
15
We love it hot!
-
16
Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
-
17
Transfer liquid to a blender or food processor and fill it no more than halfway.
-
18
If using a blender, release one corner of the lid.
-
19
This prevents the vacuum effect that creates heat explosions.
-
20
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
-
21
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
-
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.