Guajillo Peanut Sauce | One day Bruin was feeling REALLY creative. He wanted to make something special. After all, he wanted us to live up to our slogan – “Raw Creativity from the Chocolate Lab”. So he climbed up onto the shelves, pulled down some peanuts, dried peppers and spices, and made a masterpiece. The Mona Lisa of sauces that is smart, sapid and stupid good.
In this recipe, we soften dried guajillo chilies in a flavorful water that we blend with sweet tomatoes and roasted peanuts. We like to serve this over scallops or seafood – but that’s just it, it’s versatility makes it one of the best things to roll out of our kitchen…and it’s rollin’ fast.
* This sauce will keep for at least a week in the fridge
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- Dried Guajillo Peppers - 5
- Roasted Peanuts - ¼ cup, salted
- Red Wine Vinegar - 1 tablespoon
- Tomato Paste - 1 tablespoon
- Red Onion - ¼ cup, roughly chopped
- Roasted Garlic - 1 teaspoon
- Brown Sugar - ¼ cup
- Ancho Chili Powder - ¼ teaspoon
- Chipotle Powder - ¼ teaspoon
- Salt - 1¼ teaspoon
- Saucepan - medium
- Chinois - or use another fine-mesh strainer
- Saute Pan
- Peel and cut up your onion.
- Get all your other ingredients together.
- Fill you saucepan up with water and bring it to a boil over high heat.
- Toss in the dried peppers, drop the heat to medium, and simmer the peppers for 20 minutes until they're very soft.
- Set a bowl under your chinois to catch the water (you'll need about a cup of it) and go ahead and strain the peppers. Set the bowl of water aside.
- Put the peppers on the cutting board, deseed them, then roughly chop the flesh.
- Toss them in the blender with all the remaining ingredients and give it a good blend for 10 seconds.
- Now drizzle in 1 cup of the reserved boiling liquid with the machine running until the sauce is nice and smooth.
- Strain the sauce again directly into the saute pan and put the pan over medium-high heat.
- Bring the sauce to a simmer and reduce it for just 3 minutes until it's thickened and concentrated. Season to taste and you've done it!
* Guajillos rank as hot as fresnos on the scoville scale...and they are surprisingly sweet, which makes them great for a sauce!
* Make sure to remove all the pepper's seeds before you toss them in the blender! They will throw off the texture and spiciness.
If you’ve read this far, then you need to check out ATX BBQ Sauce and Texas Remoulade.
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