We use this sauce almost everyday to bring a bit of zing to all sorts of dishes. We mix it in with pizza toppings, add it onto nacho platters, and mix it into other dishes like beans and rice. And yes, it makes a great addition to chili as well.
The whole recipe goes together in about twenty minutes and will keep for several weekends in your fridge.
Here’s our version of this classic sauce, based around Guajilla peppers, which are easily found in grocery stores in our area:
1 t Cumin Seeds
1 t Coriander Seeds
2 Guajilla Peppers, Dried
2 Cloves Garlic, Chopped
1 Cup Onion, Chopped
2 Tomatoes, Peeled and Diced
2 t Salt
2 T Sugar
2 T Oil
1/4 Cup Water
1/4 t Cayenne Pepper
1. Toast the cumin and coriander in a dry pan for a minute or two.
2. Remove the stems from the dried guajillas and place in a spice grinder (we use an old coffee grinder for this purpose) along with the toasted seeds.
3. Pulse the onions, garlic, dried peppers and seeds, tomatoes and all other remaining ingredients in a food processor.
4. Add a bit more water if you’d like the sauce to be smoother.
Enjoy! Let us know how you use your mole!