Small Bowl of Salsa de Guajes & Tomate
(click to enlarge)

Salsa de Guajes & Tomate


Mexico Puebla   -   Salsa de Guajes y Tomate
Makes:
Effort:
Sched:
DoAhead:  		 3/4 cup
***
45 min
Yes		 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
Do Ahead   -   (25 min)
  1. Shell GUAJE BEANS. You will find instructions at our Guaje page.
Run   -   (20 min)
  1. Scald TOMATOES 1 minute in boiling water. Quench in cold water, peel and chop coarse.
  2. 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.
  3. Blast the JALAPEÑO black with your Kitchen Torch and brush off most of the skin under running water (optional).
  4. Peel GARLIC and crush.
  5. Chop CILANTRO medium.
  6. 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 Chilis 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
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