Every once in a while, I get a serious craving for Mexican or Tex-Mex food.  I spent a long time living in Texas and definitely developed a taste for that general cuisine.  Unfortunately, I have yet to come across a decent Mexican or Tex-Mex restaurant in Berkeley Heights or the surrounding areas.  So, sometimes my wife and I head into NYC and go to Toloache, our favorite Mexican restaurant in the area and my craving is curbed.  (Yes, google it and go immediately if you live in the area!)  At other times, I take matters into my own hands and attempt to create something unique and tasty.  This dish turned out very well.  I’m not sure just how unique it is, but it is certainly in the general ballpark of good Mexican and Tex-Mex.  It’s also a very versatile dish.  If you don’t have time to roast a chicken, try grilling a chicken breast.  If you don’t feel like chicken, try it with beef, pork, or even shrimp.  If you want to make it vegetarian…go for it.  Serve grilled eggplant or other grilled veggies with it.  At any rate, you get the idea…you can do what you want with it.

The sauce is interesting and turned out super tasty.  It utilizes common Mexican chile peppers and borrows some techniques from Spain (using the dried bread and not cooking it).  It gets better as it sits in the fridge as the flavors can mingle together better (it should last a couple weeks in the fridge in an airtight container).  It tastes sweet and jam-like with a mild heat that lingers.  You can definitely taste the garlic and the depth of flavor you get from the dried chiles and combination of other ingredients is pretty incredible for such a simple sauce/salsa to put together.  Hope you enjoy it!  Recipe and additional picture after the jump. Continue reading →