Smoky rojo sauce

Smoky rojo sauce

By
From
Taqueria
Makes
300 ml
Photographer
Chris Middleton

This is a smoky rojo sauce using red capsicum. The grilled and charred capsicum and chilli, plus the chipotle and paprika, add a lovely smoky flavour, creating a richly spiced sauce suited to meats and vegetables.

Ingredients

Quantity Ingredient
1/2 red capsicum
1 red jalapeño or long red serrano chilli, (see Latin Larder)
4 garlic cloves
100ml extra-virgin olive oil
50ml pomegranate molasses
2 limes, juiced
1 small handful basil or oregano leaves
25g chipotle in adobo sauce, (see Latin Larder)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
sea salt, to taste

Method

  1. Preheat an overhead grill to high heat.
  2. Place the capsicum, jalapeño and garlic on a grill tray and grill, turning occasionally, for 10 minutes, until soft, caramelised and charred black.
  3. Place the capsicum and chilli in a bowl, cover with plastic wrap and set aside to sweat and cool.
  4. Peel and seed the capsicum and chilli.
  5. Combine the capsicum, chilli and garlic with the remaining ingredients in a food processor or blender and process to make a smooth sauce. Season with salt.
  6. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Mexican
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