Serving
Click to Enlarge

Salsa de Guajes & Tomate
Mexico Puebla
  -   Salsa de Guajes y Tomate
Makes
Effort:
Sched:
DoAhead:  
3/4 c  
***
1/2 hr  
Part
This is a tomato sauce flavored by an unusual bean, most similar to the Sataw bean of Southeast Asia. In Puebla, this sauce is sometimes used for a pork stew, but it can be used many other ways.




1
2-1/2
3
2
1/4
1/3
#
#

cl
c
t
Guaje Beans (1)  
Tomatoes
Jalapeño (2)
Garlic
Cilantro
Salt
Prep   -   (25 min - do ahead)
  1. Shell GUAJE BEANS. You will find instructions at our Guaje page.
  2. Scald TOMATOES 1 minute in boiling water. Quench in cold water, peel and chop coarse.
Run   -   (20 min)
  1. Dry pan toast the Guajes, stirring often, but only until they swell and start to pop. You just want them cooked, not until they start to brown. Pour out on a plate and cool.
  2. With your propane torch, blast the JALAPEÑO black and brush off most of the skin under running water (optional).
  3. Peel GARLIC and crush.
  4. Chop CILANTRO medium.
  5. Mix All Items and run in a food processor until smooth.
NOTES:
  1. Guaje:   These are thin flat bean pods about an inch wide and 11 inches long. They are from the southern regions of Mexico. For details see our Guaje page.
  2. Jalapeño:   Other chilis can be used, including Serranos and Habaneros (popular in the Yucatán region). For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
xjv_guajtom1 150114 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.