Mexican Red Sauce

1. 1

   Start by adding the puya chilies to a skillet, and cook on medium heat, flipping along the way for about 4 minutes.

2. 2

   Remove the chilies from the skillet and let them cool.

3. 3

   Once cooled, slice lengthwise and remove the stem and seeds.

4. 4

   During this time, bring a medium pot of water to a simmer.

5. 5

   Add in the tomato and the toasted chilies.

6. 6

   Cover the pot and cook for about 15 minutes.

7. 7

   Remove the tomato and chilies with a slotted spoon, and let them cool on a plate.

8. 8

   Remove the skin from the tomato.

9. 9

   The skin should easily come off.

10. 10

    Add the tomato and chilies into a food processor, along with the remaining ingredients.

11. 11

    Pulse until you have a smooth sauce.

12. 12

    Taste and adjust any salt to your liking.

13. 13

    Pour into a large mason jar, put the lid on and place it in the refrigerator until you are ready to use.

14. 14

    This sauce had just the right amount of heat to it.

15. 15

    A subtle punch of heat in the beginning, and then that fruitiness from the chilies, along with the garlic and onion.

16. 16

    Its really good.

17. 17

    If you are looking to try a new Mexican chili, give the puya a try.

18. 18

    Im certain you will love it.

19. 19

    Enjoy!

* Per serving · 4 servings · Values may vary.