Use this fiery, smoky sauce to slather a gleaming Grilled Seafood Tower, to amp up ketchup for kicky burgers, or spoon a little over eggs for a breakfast that will truly wake you up.
Featured in: The New Grilling Essentials
Ingredients
- 2 dried chipotle chiles
- 2 dried guajillo chiles
- 2 dried pasilla chiles
- 1 tsp. brown sugar
- 1⁄2 tsp. kosher salt
- 3⁄4 cup canola oil
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Instructions
Step 1
Heat a 12-inch cast-iron skillet over medium-high; cook chiles, flipping once, until toasted and fragrant, 3–4 minutes. Remove the stems and add the chiles to a small food processor with brown sugar, salt, and 2 tbsp. water; purée until coarse. Stir in canola oil.
- Heat a 12-inch cast-iron skillet over medium-high; cook chiles, flipping once, until toasted and fragrant, 3–4 minutes. Remove the stems and add the chiles to a small food processor with brown sugar, salt, and 2 tbsp. water; purée until coarse. Stir in canola oil.
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