Here is an excellent dipping sauce for the malanga crab fritters, empanadas, cheese or any other snack you prefer.
Ingredients
- 4 large ripe tomatoes, smoked (need hickory wood chips)
- 4 red peppers, seeded and chopped
- 2 large white onions
- 1 cup garlic cloves
- ½ cup brown sugar
- 4 chipolte peppers (canned adobo-style, available in Latin markets and some supermarkets)
- 2 cups extra virgin olive oil
- Salt and pepper to taste
- 1 tsp. ground cumin
- 1 tsp. Oregano
Directions
To smoke tomatoes:
- Place dry wood chips in a roasting pan (preferably an older one) and set on range.
- Use enough heat to ignite the chips then turn the fire down to low.
- Toss some chips that have been soaked in water over the hot chips until you get a nice even cold smoke.
- Place tomatoes on a wire rack and set over the roasting pan.
- Cover and smoke for 30 minutes making sure that the smoke stays cool.
- Allow the tomatoes to cool.
Preparation:
- In a large pot, add olive oil, onions, red peppers, garlic, tomatoes and chipolte peppers, in that order.
- Place over medium heat and cook slowly until all the ingredients are very soft.
- Add sugar, cumin and oregano.
- Season to taste.
- Cook an additional 15 minutes.
- Puree mixture in a blender until smooth.
- Strain sauce and serve.