Garlic Onion Recipe

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Servings: 1 Difficulty: Intermediate
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A rich, smoky sauce blending dried chilies with garlic and onion for deep flavor
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This robust Garlic Onion Sauce transforms simple pantry staples into a complex, aromatic condiment perfect for elevating everyday meals. By rehydrating dried ancho and pasilla chilies, you unlock a deep, fruity heat that serves as the backbone of the dish. The addition of sautéed garlic and onions provides a savory, sweet foundation, while dried oregano and ground cumin introduce earthy, herbal notes. A splash of distilled white vinegar and a touch of sugar balance the richness, creating a glossy, well-rounded sauce. It is incredibly versatile: use it as a dipping sauce for tacos, a marinade for grilled meats, or a stirring sauce for rice and beans. The entire process takes just thirty minutes, making it an easy yet impressive addition to your cooking repertoire.

Garlic Onion Recipe recipe image
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Garlic Onion Recipe

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 231.4

Description

This robust Garlic Onion Sauce transforms simple pantry staples into a complex, aromatic condiment perfect for elevating everyday meals. By rehydrating dried ancho and pasilla chilies, you unlock a deep, fruity heat that serves as the backbone of the dish. The addition of saut&# 195;©ed garlic and onions provides a savory, sweet foundation, while dried oregano and ground cumin introduce earthy, herbal notes. A splash of distilled white vinegar and a touch of sugar balance the richness, creating a glossy, well-rounded sauce. It is incredibly versatile: use it as a dipping sauce for tacos, a marinade for grilled meats, or a stirring sauce for rice and beans. The entire process takes just thirty minutes, making it an easy yet impressive addition to your cooking repertoire.

Ingredients

Directions

  1. Place the dried ancho and pasilla chilies in a heatproof bowl and cover them with boiling water.
  2. Let the chilies soak for 15 minutes until they are soft and pliable.
  3. Drain the chilies, reserving about 1/4 to 1/2 cup of the soaking liquid.
  4. Transfer the softened chilies to a blender along with the reserved soaking liquid, chopped onion, garlic, oregano, and cumin.
  5. Blend the mixture on high speed until it forms a smooth, consistent puree.
  6. Heat the vegetable oil in a medium saucepan over medium heat.
  7. Pour the blended mixture into the saucepan and sauté for 5 minutes, stirring frequently to prevent sticking.
  8. Add the distilled white vinegar and sugar to the saucepan.
  9. Bring the sauce to a boil, then reduce the heat to low.
  10. Simmer the sauce for 5 to 8 minutes, stirring occasionally, until it thickens slightly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 231.4kcal
% Daily Value *
Total Fat 18.6g29%
Saturated Fat 3.1g16%
Cholesterol 38.2mg13%
Sodium 755.6mg32%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.6g3%
Sugars 2.4g
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow the sauce to cool completely before transferring it to an airtight jar. Store in the refrigerator for up to one week.

Substitutions: If you cannot find pasilla chilies, you can substitute with an additional ancho chili or use guajillo chilies for a brighter flavor. Vegetable oil can be replaced with olive oil or avocado oil.

Tip: For a smoother texture, you can strain the puree through a fine-mesh sieve after blending to remove any remaining seeds or tough skins.

Safety: When handling dried chilies, it is advisable to wear gloves to avoid transferring capsaicin to your eyes or skin.

Keywords: garlic, onion, sauce, chile, ancho, pasilla, spicy, smoky, vegan, homemade, condiment, dipping, marinade, cumin, oregano, vinegar, blender, simmer, rehydrate, flavorful
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