Ingredients and Weight:
- Dried red chiles (ancho or guajillo), 20 (100g)
- Garlic, 10 cloves (50g)
- Cumin seeds, 2 tablespoons (15g)
- Coriander seeds, 2 tablespoons (15g)
- Smoked paprika, 2 teaspoons (4g)
- Apple cider vinegar, 1 cup (250ml)
- Olive oil, 1/2 cup (125ml)
- Salt to taste
Preparation Time:
10 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Intermediate)
Preparation Method Steps:
- Remove stems and seeds from chiles and soak in hot water for 30 minutes until softened.
- Drain chiles and place in a blender with garlic, cumin, coriander, paprika, and apple cider vinegar.
- Puree until smooth.
- Heat olive oil in a large skillet over medium heat.
- Add the chile mixture and cook for 1 hour, stirring occasionally, until thickened and flavorful.
- Season with salt to taste.
Nutritional Information:
- Calories: 100 per serving
- Fat: 5g
- Protein: 2g
- Carbohydrates: 15g
- Fiber: 2g
Dish Characteristics:
- Rich, spicy, and tangy
- Versatile condiment that pairs well with grilled meats, roasted vegetables, and rice dishes
- Americanized twist with the addition of apple cider vinegar for a touch of sweetness
User Comments:
- "The perfect balance of heat and flavor. It elevates any dish I use it in."
- "Love the smoky notes and the hint of sweetness from the vinegar."
- "This Dersa is a game-changer for my grilled steaks."
- "I dip my veggies in it, slather it on sandwiches, and add it to soups for an extra kick."
- "It's so versatile and easy to make. I always keep a batch in my fridge."
Special Precautions and Tips:
- Wear gloves when handling chiles to avoid skin irritation.
- If you prefer a milder paste, use less chile.
- Store Dersa in an airtight container in the refrigerator for up to 2 weeks.
