Time: 1 hour 50 min.

This recipe combines traditional "roasted" chili salsa with a popular Sunday brunch cocktail to create a mildly spicy and sweet sauce with Bloody Mary undertones, enhanced by the aromatic guajillo chili. Serve as an appetizer with tortilla chips or celery sticks. It's a perfect accompaniment to a light Mexican beer.

Ingredients:

• 15 guajillo peppers, seeded and stemmed
• 1/4 medium white onion, coarsely chopped (about 1 cup)
• 1 medium tomato, halved
• 1 tbsp. apple cider vinegar
• 1 teaspoon of sugar
• 2 cloves of garlic
• 2 tablespoons of vegetable oil
• Celery leaves, for serving
• Celery sticks, tortilla chips, or vegetable chips, for serving
• 2 tbsp. prepared horseradish
• 2 tablespoons of vodka
• 1 tbsp + 1 tsp Worcestershire sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

guajillo pepper, salsa sauce, tomatoes, apple cider vinegar, horseradish, vodka

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Preparation:

Step 1
• In a medium saucepan, combine the chili pepper and onion and cover with water. Bring to a boil and simmer until the chili is soft, about 20 minutes. Add the tomato 5 minutes before the chili is done. Strain, discarding 1 cup of the liquid.
Step 2
• Place the cooked vegetables, the remaining 1 cup of liquid, vinegar, sugar, garlic, and 1 teaspoon of salt in a blender and blend until very smooth. Pour the chili and tomato mixture into a sieve set over a medium bowl. Press with a silicone spatula until only the pepper and tomato skins remain in the sieve. Discard the remaining mixture.
Step 3
• Heat the vegetable oil in a large skillet over medium heat. Add the strained chili and tomato mixture and cook, stirring frequently and scraping the bottom, until the sauce thickens, about 15 minutes. Remove from heat and stir in the horseradish, vodka, Worcestershire sauce, and a pinch of salt.
Step 4
• Refrigerate until completely chilled, at least 1 hour or overnight. Garnish with celery leaves and a drizzle of horseradish. Serve with celery sticks or chips.
  Exit: 2 tbsp.

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