-
1
Start by adding the puya chilies to a skillet, and cook on medium heat, flipping along the way for about 4 minutes.
-
2
Remove the chilies from the skillet and let them cool.
-
3
Once cooled, slice lengthwise and remove the stem and seeds.
-
4
During this time, bring a medium pot of water to a simmer.
-
5
Add in the tomato and the toasted chilies.
-
6
Cover the pot and cook for about 15 minutes.
-
7
Remove the tomato and chilies with a slotted spoon, and let them cool on a plate.
-
8
Remove the skin from the tomato.
-
9
The skin should easily come off.
-
10
Add the tomato and chilies into a food processor, along with the remaining ingredients.
-
11
Pulse until you have a smooth sauce.
-
12
Taste and adjust any salt to your liking.
-
13
Pour into a large mason jar, put the lid on and place it in the refrigerator until you are ready to use.
-
14
This sauce had just the right amount of heat to it.
-
15
A subtle punch of heat in the beginning, and then that fruitiness from the chilies, along with the garlic and onion.
-
16
Its really good.
-
17
If you are looking to try a new Mexican chili, give the puya a try.
-
18
Im certain you will love it.
-
19
Enjoy!
