Sweet, fruity, sour and smoky, this amazing sauce – studded with finely chopped peanuts – has it all. Scoop up the saucy goodness with plantain chips or spoon over Mexican dishes. Makes 18 (2-tablespoon) servings.
Place guajillo peppers and prunes in a large heatproof bowl. Add 125ml (4fl oz) boiling water. Let stand 10-15 minutes to allow peppers and prunes to hydrate.
Place water with peppers and prunes, brown sugar, vinegar, Salt, Pepper, Garlic and remaining water in a blender, cover. Blend on high speed until completely smooth.
Press chilli pepper mixture through a sieve to remove skins. Stir in peanuts and Crushed Chillies. Serve as a dip with plantain chips or as a salsa for topping various Mexican dishes.
Test Kitchen Tips: This sauce can be made using a variety of dried chillies including guajillo, ancho, pasilla or morita, depending on your desired heat and flavor level. The Guajillo chilli is the dried form of the mirasol chile and is one of the most frequently used dried chillies in Mexican cuisine. Used in marinades, salsas, pastes and spice rubs, the guajillo has mild to medium heat and a smoky, slightly sweet and fruity flavor. The Pasilla chilli is the dried form of the chilaca pepper. Pasilla chillies bring rich, smoky flavor and mild to medium heat to Mexican dishes. This is not a traditional Mexican sauce, but it does use traditional Mexican ingredients for a sweet-sour, smoky flavour.