Guajillo Chile Almond Sauce
Once Again Nut Butter
- 44 g dried guajillo peppers stemmed and seeded (about 6-8)
- 1134 g very hot water
- 28 g Neutral oil (such as grapeseed, canola, corn, etc)
- 142 g yellow onion diced
- 6 cloves garlic cloves peeled and diced
- 8 g kosher salt
60 g Once Again Creamy Almond Butter, unsweetened and roasted
- 15 g Once Again Creamy Tahini, unsweetened
- 1 lime fresh lime juice
- Heat a large skillet over medium-high heat. Add chiles and cook, pressing and turning often until blistered, about 1 minute. Transfer chiles to a large bowl and cover with very hot water. Soak chiles for about 30 minutes.
- After 25 minutes, wipe out the skillet. Add two tablespoons of neutral oil and heat over medium heat. Add onion and cook until translucent;4-5 minutes. Add garlic and cook for 30 seconds more. Transfer mixture to a food processor or blender. Drain chiles, reserving soaking liquid. Add chiles,salt, almond butter, tahini and lime juice to onion mixture. Puree until smooth, adding reserved soaking liquid (4-6 oz/ ½ - ¾ cup) as needed to help puree and achieve desired consistency. Serve immediately or store in the refrigerator.