Relajo Salvadorean Red Chile Sauce
Relajo Salvadorean Red Chile Sauce is a rich, aromatic sauce that captures the essence of Salvadoran cuisine with a blend of smoky, nutty, and subtly spiced flavors. Made from a medley of toasted guajillo and ancho chiles, sesame seeds, pumpkin seeds, and warm spices like cloves and cinnamon, this traditional sauce achieves its velvety texture with sautéed garlic, tomatoes, and onion, all simmered together before being blended into perfection. Its complexity lies in the layering of flavors, from the earthy notes of roasted spices to the bold, tangy undertones of the chiles. Perfect as the base for stews, as a topping for tamales, or as a flavorful dip, this versatile condiment adds authentic Salvadoran flair to any dish.
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Recipe Information
Ingredients
- 4 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 2 tablespoons Sesame seeds
- 2 tablespoons Pumpkin seeds (pepitas)
- 2 tablespoons Almonds
- 1 teaspoon Whole black peppercorns
- 1 small piece Cinnamon stick
- 2 pieces Bay leaves
- 4 pieces Whole cloves
- 3 pieces Garlic cloves
- 3 pieces Roma tomatoes
- 1 small White onion
- 2 tablespoons Vegetable oil
- 2.5 cups Water
- 1 teaspoon Salt
Instructions
Remove the stems and seeds from the dried guajillo and ancho chiles. Rinse the chiles under cold water to remove any dust or debris.
In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for about 1 minute per side, until aromatic. Be careful not to burn them.
In the same skillet, toast the sesame seeds, pumpkin seeds, almonds, black peppercorns, cinnamon stick, bay leaves, and cloves for 2–3 minutes until fragrant and lightly browned.
Heat the vegetable oil in a skillet over medium heat. Sauté the garlic cloves, whole Roma tomatoes, and onion (halved) until softened and browned on the edges, about 5–7 minutes.
In a medium pot, combine the toasted chiles, toasted seeds and spices, sautéed vegetables, and water. Bring everything to a boil, reduce the heat, and simmer for 10 minutes to soften the ingredients.
Let the mixture cool slightly, then transfer it to a blender. Blend everything until smooth, adding additional water if needed to achieve a thick, velvety consistency.
Strain the sauce through a fine-mesh sieve into a clean bowl, pressing down with a spoon to extract all the liquid and discard any solids.
Season the sauce with salt to taste. If needed, adjust the consistency by adding more water and reheating the sauce for a few minutes.
Use the sauce immediately, or let it cool and store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 8.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
