For the Love of Chiles Vegan Sauce Recipe
There are two things there can never be enough of in any vegan sauce. Chiles and garlic. Everything else is just a supporting player.
Layering a variety of chiles in a sauce yields a complex flavor profile that is more than just the sum of its parts. Chiles are more than just heat. Each has their own unique qualities that it brings to the final product.
I've found that mixing and matching a variety of chile peppers creates a depth seldom found in other sauces.
I don't find it particularly hot. Your opinion may differ.
1 Green Bell Pepper
2 Chiles de Arbol
5 Cloves Garlic
1/2 Cup Garbanzos, drained and rinsed
1 1/2 Cups Water
2 Tbls Spicy Mustard
2 Tbls Olive Oil
2 Tsps Oregano
1 Tbl Salt
1/2 Tsp Black Pepper
Start by cutting all the fresh peppers and the garlic into small chunks. De-rib and de-seed the chiles to personal preference. Since there is quite an array of chiles, I didn't leave many with seeds or ribs, but I did keep some.
Add everything to a medium sauce pot. Cover. Bring to a boil and them simmer for at least 10 minutes. 15 or 20 minutes is even better. The longer you let it go, the more flavor you'll extract.
Remove the arbol and guajillo and discard.
Add the rest of the mixture to a blender and chop/puree until smooth and emulsified.
The sauce will thicken a little further upon cooling.