Equipment
Ingredients
Base and Liquids
- 250 ml tomato puree
- 30 ml white vinegar
- 60 ml water
- 15 ml olive oil
Spices
- 15 g chili powder
- 5 g ground cumin
- 3 g garlic powder
- 3 g onion powder
- 3 g fine sea salt
- 4 g cane sugar
Nutrition (per serving)
Method
Measure out all spices into a small dish to ensure they are ready to bloom without burning. Prepare your tomato puree, vinegar, and water nearby.
Heat the olive oil in a small saucepan over medium heat. Once shimmering, add the chili powder, cumin, garlic powder, onion powder, and salt. Cook constantly for 30 to 60 seconds until highly fragrant.
Carefully pour in the tomato puree, white vinegar, and water. Whisk vigorously to combine with the toasted spice paste until perfectly smooth.
Reduce the heat to low. Let the sauce simmer gently, uncovered, for 10 minutes to allow the raw vinegar edge to mellow and the flavors to meld together.
Remove from heat. Taste for seasoning, adding a pinch of cane sugar if the tomatoes or vinegar taste too sharp. Let it cool slightly before transferring to a storage container or serving.
Chef's Notes
- Blooming the dry spices in fat is a crucial technique. It releases fat-soluble flavor compounds that would otherwise remain dormant if simply stirred into the cold liquid.
- The quality of your chili powder dictates the final flavor profile. Standard American chili powder blends contain oregano and cumin, but using a pure ancho or guajillo powder will give a more authentic, fruitier depth.
- White vinegar provides a sharp, immediate tang that cuts through rich, cheesy dishes. For a mellower acidity, apple cider vinegar is an excellent substitute.
- This recipe acts as a fantastic foundational red sauce. It can be used as a quick enchilada sauce, a taco drizzle, or even mixed with mayonnaise for a spicy fry dip.
Storage
Refrigerator: 1 week — Store in an airtight glass jar to prevent staining plastic containers.
Freezer: 3 months — Freeze in ice cube trays, then transfer to a freezer-safe bag for easy portioning.
Reheating: Warm gently in a saucepan over low heat until simmering.
