Verduras en Chileajo (Veggies in a Chile-Garlic Sauce), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Verduras en Chileajo (Veggies in a Chile-Garlic Sauce)

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 8 servings
Don't settle for the same old, same old side of boiled broccoli or peas. Create a healthy side dish of vegetables with this chile-garlic sauce with two kinds of chile peppers and a variety of flavors and textures.

This healthy side dish of vegetables with this chile-garlic sauce with two kinds of chile peppers features a variety of flavors and textures. Works with any protein, too.

Ingredients

  • For the Chileajo Sauce
  • 6-8 chile guajillo stems and seeds removed
  • 6 chiles de árbol
  • 6 garlic cloves leave skins on
  • 1 whole clove
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon Fresh cracked pepper
  • salt to taste
  • 1 cup water
  • 1 cup white vinegar
  • You Will Also Need
  • 1/3 cup grapeseed oil
  • 1 medium white onion sliced into strips
  • cups carrots sliced
  • 1 large chayote squashes diced
  • 2 garlic cloves smashed
  • 2 serrano peppers split open
  • cups fresh green beans sliced into 1-inch pieces
  • 4 cups cauliflower, sliced into bite-size pieces
  • cups zucchinis sliced into half-moon shapes
  • salt and pepper to taste

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Directions

  1. On a preheated griddle at medium heat, toast the dried chiles for 20-25 seconds per side. Remove from heat and transfer to simmering water and cook for 10 minutes. Dry roast the garlic for about 15 minutes.
  2. Drain the peppers and transfer to the blender. Remove skins from garlic. Add garlic, clove, oregano, pepper, salt to taste, water and vinegar. Blend on high for 1 minute until very smooth. Taste for salt. Set aside.
  3. Heat oil at medium in large skillet. Add the onions, carrots, chayote, garlic and serranos. Season lightly with salt and pepper and saute for 7-9 minutes.
  4. Add the green beans and cauliflower and cook for another 7 minutes. Add the zucchini and cook for 3 minutes.
  5. Add the chileajo sauce from blender. Stir well to combine and coat vegetables evenly. Cook at a low simmer for 5-6 minutes. Remove from heat and let cool at room temperature.
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Side Dish

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