I use this sauce for all sorts of things. I use this as a marinade for tofu for a spicy tofu and pasta and I also use this as a dipping sauce for baked fries or tofu strips. I use this as a dressing for salad as well. This sauce is great for anything you want to use it for. You can use this sauce for vegan enchiladas or vegan tacos. I know I do. It really is a versatile sauce. The roasted tomatoes bring a sweet and roasted char flavor to this sauce. It is super delicious.
It takes a little bit of work but it is well worth the outcome.
4 dried ancho chilies, seeded
4 dried poblano or new mexico chilies, seeded
2 cups boiling hot water
1/2 tsp salt
2 whole tomatoes, seeded and halved
- Preheat your oven to 400*. Spray a sheet tray with oil spray or line with a silicone baking mat. Place the tomato halves cut side up on the tray. Roast the tomatoes for about 15 to 20 minutes or until they are slightly blackened. Remove from the oven and place in a bowl and cover with a towel or a lid. Set aside to cool.
- Place the chilies on the sheet tray and roast the chilies for about 5 minutes in the oven. In the meantime bring 2 cups of water to a boil.
- Remove the chilies from the oven and place in a bowl. When the water starts to boil pour over the chilies and cover with a towel or a lid. Set aside to cool. Both the tomatoes and chilies should take about 15 to 20 minutes to cool.
- In a blender or food processor add the chilies and the water-broth from the chilies as well, the salt, and the roasted tomatoes and blend until completely smooth.
- Pour the sauce into a saucepan ( I used the same saucepan I used to boil the water) and bring to a boil over medium heat. Turn the heat to low and simmer until thickened. This usually takes about 10-15 minutes.
Use the sauce right away or place in a jar in the fridge for up to 1 week.