El Torito Adobo Al Pastor Sauce

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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Ingredients:

1 cup pineapple juice
4 tomatoes
1/2 cup diced yellow onions
4 green onions
2 Tbsp. chopped cilantro
3 dried guajillo chiles
6 japones chiles
1 Tbsp. salt
1/2 tsp. white pepper
1 clove fresh garlic
ground cumin, to taste
2 tsp. dried oregano
1/2 cup red wine vinegar
1/2 cup salad oil

Instructions:

Blend all the ingredients except the vinegar and oil into a smooth puree. Transfer to a suitable saucepan and bring the puree to a quick boil.

Remove from the heat and add the vinegar and oil. Mix well to ensure the complete incorporation of all the ingredients.

Recipe by El Torito Executive Chef Pepe Lopez.