Relajo (Salvadorean Red Chilli Sauce) is a traditional Salvadorean (from El Salvador) recipe for a classic dish of brioche-style bread dipped in milk and then a beaten egg white, egg yolk and flour mix that's fried to cook and which is typically served during Easter season. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Salvadorean Red Chilli Sauce (Relajo).
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Ingredients:
4 Dried guajillo chiles
2 Dried ancho chiles
2 tbsp Sesame seeds
2 tbsp Pumpkin seeds (pepitas)
2 tbsp Almonds
1 tsp Whole black peppercorns
1 small piece of Cinnamon stick
2 Bay leaves
4 Whole cloves
3 Garlic cloves
3 Roma tomatoes
1 small White onion, peeled and halved lengthways
2 tbsp Vegetable oil
1.25l Water
1 tsp Salt
Method:
Remove the stems and seeds from the dried guajillo and ancho chillies. Rinse the chillies under cold water to remove any dust or debris.
Set a dry frying pan over medium heat. Use to lightly toast the guajillo and ancho chillies for about 1 minute per side, until aromatic and lightly darkened. However, be careful not to burn them.
Turn the chillies onto a plate and use the pan to toast the sesame seeds, pumpkin seeds, almonds, black peppercorns, cinnamon, bay leaves and cloves for 2–3 minutes until fragrant and lightly-browned. Once toasted, turn out onto a plate to cool.
Heat the vegetable oil in a frying pan over medium heat. Use to fry the garlic, whole tomatoes and onion until softened and lightly browned along the edges (about 5–7 minutes).
In a medium-sized saucepan, combine the toasted chiles, toasted seeds and spices, fried vegetables, and water. Bring everything to a boil, reduce to a simmer and cook for 10 minutes to soften the ingredients.
Take off the heat and set aside for the ingredients to cool slightly then turn everything into a blender. Process until smooth, adding water if needed to help the blending process. You're looking for a thick, velvety, consistency.
Season the resultant sauce with salt to taste. If needed, adjust the consistency by addin a little more water and re-heating the sauce for a few mintues.
You can use the sauce immediately, or let it cool and store in an airtight container in the refrigerator where it will keep for up to 5 days.
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