Using scissors cut the chiles in half lengthwise and discard the seeds (see notes).
Wash throughly the chilies and put them in a bowl. Cover them with boiling water and let them soak for at least 30 minutes or until the water has almost cooled down.
In a blender put the chilies and all the spices. Add a teaspoon of salt, the vinegar and half a cup of the water where the chillies were soaked.
Blend until obtaining a thick and velvety sauce. Depending on the power of your blender this can take 3-4 minutes.
Replace each piece of dried pepper with one tablespoon (or a little less) of ground paprika. You can also use a mix of sweet and hot paprika for a more intense flavour.
If you want a sauce with a slight flavor of tatemado (toasted), before putting the chilies to soak you can roast / toast them lightly on a comal or a cast iron pan, this changes the flavor of the sauce a little in a very delicious way!.
If you wish, you can use powdered spices, such as cumin, pepper, bay leaf, etc. Just remember that the amounts are slightly higher when the species is powdered.
If you want the sauce with a rustic consistency, blend it only a couple of minutes. If on the contrary, you want a very smooth consistency, then blend for a longer time and strain the sauce to get rid of any discard from the chillies.
Serving: 1grams | Calories: 280kcal
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