Pipian Sauce for Steak

June 22, 2021
Created by Harmons
40 minutes
Serves 2-4
  • 1 oz dried guajillo chiles, stemmed and seeded
  • Boiling water
  • 2 cloves garlic, sliced
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup almond butter
  • 1 Tbsp sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper

In a heatproof bowl, cover chiles with boiling water and let stand for 15 minutes. Drain the chiles, discarding any seeds and stems, and coarsely chop.

In the bowl of a food processor fitted with blade attachment, add chiles and garlic and pulse until finely chopped. Add pumpkin seeds, almond butter, vinegar, and 1/2 cup of warm water and pulse until a coarse paste forms. With machine on, add oil in a steady stream. Season with salt and pepper. Transfer to a bowl and set aside about 20 minutes before serving.