Puya Chile Sauce
Puya Chiles are often overlooked compared to hotter and flashier chiles like Habaneros and jalapeños. However, their fruity, bold flavor profile deserves appreciation.
This sauce uses simple ingredients like Korintje Cinnamon, canned tomatoes, Tomato Powder, Ground Cumin, Sweet Smoked Paprika, and fresh cilantro to create layered and complex flavors.
When we started working on this recipe, the first word that came to mind was versatility. We wanted to use Puya Chiles in an enchilada sauce, or enjoyed as a dip with chips. We wanted them spread over chips for a plate of nachos, or dressed up with an egg for breakfast Chilaquiles. We aimed for a recipe that would be as much at home on pizza as it would be stirred over shredded chicken and roasted. We think we found it.
- 6 Puya Chiles
- 2 cups water
- 2 teaspoons Fine Sea Salt, divided
- 1/2 teaspoon Korintje Cinnamon
- 1 Tablespoon vegetable oil
- 1 cup diced yellow onion
- 4 minced garlic cloves
- 16 oz can whole tomatoes, with juice
- 2 teaspoons Tomato Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Sweet Smoked Paprika
- 1/4 cup chopped fresh cilantro
1. Remove stem and seeds from Puya Chiles and toast them, without oil, in a medium heat pan until fragrant. Simmer chiles in water to cover, with 1 teaspoon Fine Sea Salt and ½ teaspoon Korintje Cinnamon for 20 to 30 minutes or until soft. Drain chiles, reserving chile water for later use.
2. Sauté onions in vegetable oil, over medium heat, until translucent but not browned. Add minced garlic and sauté, stirring for 30 seconds. Then add tomatoes and their juice, Tomato Powder, Ground Cumin, remaining Fine Sea Salt, and Smoked Sweet Paprika, and cook over medium low heat for 20 minutes.
3. Add all ingredients to a blender or food processor, including 1 cup of the chili water and the fresh cilantro and process until smooth. It may be necessary to add more chili water if the sauce is too thick.
