- 2 dried guajillo chilies
- 1 and 1/2 cups water
- 1/2 small yellow onion chopped
- 1 (4 inch) piece of carrot, chopped
- 4 cloves garlic, chopped
- 2 tbs sugar
- 2 tbs fresh lemon juice
- 1 tbs white vinegar
- 1 tbs cumin
- 1 tbs kosher salt
- 2 tsp molasses
This hot sauce it typical in Costa Rican cooking. It is spicy, tart and sweet. A base of guajillo chilies, lemon juice, garlic, and molasses for sweetness is used. It is especially delicious when used in bean and rice dishes.
- Remove the stems from the chilies, then slice lengthwise and remove all the seeds and the pith.
- Preheat a cast iron skillet, using medium heat and place the chilies in the pan and roast for 2 minutes per side.
- Add the water the the pan and bring to a simmer, then simmer the chilies for 5 minutes.
- Place the chilies in a blender or food processor, along with 1 cup of the chilie water
- Add the onion, carrot, garlic, salt, molasses, garlic and salt.
- Blend until smooth.
- Use as a condiment or as an addition to to beans or other dishes.