I needed a sauce to put over the fresh tamales we made the other night. I whipped this together with veggies that I had lying around. It was delicious and perfectly spicy.
- 1 cup chopped red onion (about 1/2 large onion)
- 5 garlic cloves
- 1 pasilla pepper (with seeds)
- 1 red bell pepper
- 1 jalapeño (with seeds)
- 4 tomatoes
- 1 cup apple cider vinegar, (Bragg’s or other natural vinegar is recommended.)
- 1 tbsp salt
- 1 tbsp sugar
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
Finely chop all vegetables and place in a sauce pan over medium heat. Add all other ingredients. Bring to a boil and then simmer over medium-low, covered, for 15-20 minutes or until all vegetables are very soft and stewed.
Using a stick blender, purée the mixture until it’s a thick, even sauce. If you don’t have a stick blender, a regular blender or food processor will work, too.
Add more salt, sugar or red pepper flakes to taste.
Can be served warm or cold.