Your chimichangas just got a bit more savory and delicious with our three sauces!
Ingredients
SALSA PICANTE
HATCH CHILE SALSA
- 2 tbsp light olive oil
- ½ cup chopped onion
- 1 cup Hatch chiles; roasted, peeled, and chopped
- 1 tsp minced garlic
- 2 tbsp cornstarch
- 1½ cups vegetable broth
- ¼ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
CREMA DE PIMIENTO ROJO
- 6 oz heavy cream
- 8 oz sour cream
- 2 tsp minced garlic
- 4 tbsp Mexican-style red pepper sauce (like Tapatio)
Directions
SALSA PICANTE
- Heat canola oil in a saucepan over medium heat. Add onion, jalapeño, and bell pepper. Sauté until the onion is translucent.
- Add the garlic and sauté until fragrant, 30 to 45 seconds.
- Stir in the broth, chili powder, Agave Nectar, Cumin Oil Extract, and crushed tomatoes.
- Reduce the heat and simmer the salsa until it reaches the desired thickness.
- Add ½ tsp salt and ¼ tsp pepper, or to taste.
HATCH CHILE SALSA
- In a medium saucepan, heat the olive oil over medium heat.
- Add the onion and Hatch chiles, sauté until the onions are translucent but not browned, about 10 minutes.
- Add the garlic and sauté for 30 to 45 seconds more, just until fragrant.
- Dissolve the cornstarch in the broth and slowly pour the broth into the onion mixture, whisking constantly so that is stays smooth.
- Add the cumin, salt, black pepper, and oregano to the pan and bring it to a boil.
- Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be thickened just enough to coat the back of a spoon. Add more broth to thin it out if it is too thick.
- Adjust the seasoning to taste.
CREMA DE PIMIENTO ROJO
- Whip the heavy cream to soft peaks.
- Fold in the sour cream until well blended.
- Stir in the garlic and add red pepper sauce to taste.
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