Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Guatemalan Pepian Sauce

4.8
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Latin American
Guatemalan Pepian Sauce
Ingredients
  • 6 tomatoes
  • 8 fresh tomatillos, husks removed
  • 1 onion, peeled
  • 2 garlic cloves
  • 2 tablespoons sesame seeds
  • 2 tablespoons hulled pumpkin seeds
  • 1 thick slice of French baguette
  • 4 sprigs fresh cilantro
  • 1 teaspoon salt
  • 2 black peppercorns
  • 3 cups chicken broth
  • 1/4 cup olive oil
  • 1 chayote, cut into 8 pieces
  • 4 potatoes, thickly sliced
  • 1 cup fresh corn kernels
  • 3 cups chicken broth
Instructions
1
Preheat a large skillet over high heat; add tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly caramelized, approximately 20 minutes. Take vegetables out of the skillet; add sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly browned, 2 to 3 minutes. Remove from heat.
2
Toast a baguette slice in a toaster oven. Place the toasted baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until it reaches a smooth consistency. Pour 3 cups of chicken broth into the blender and puree again.
3
Strain the blended sauce through a fine-mesh sieve and pour it into a large saucepan; stir olive oil into the sauce. Place the saucepan over high heat, bring it to a boil, and cook for 3 minutes. Stir in chayote, potatoes, and corn into the sauce; stir in 3 cups of chicken broth. Bring back to a boil, reduce heat to low, and simmer until the chayote and potatoes are tender, approximately 20 minutes.