Vegan Mexican flavours are changing from trend to way of life around the world, and these creative new dishes are authentic in taste and mouth-wateringly delicious. The bright and flavourful spices used in Mexican cuisine pair perfectly with meatless options like eggplant, mushrooms or garbanzo beans that can mimic pulled pork or chorizo sausage.
A recipe that’s tapping into the vegan Mexican flavour forecast trend is this Guajillo Plum & Peanut Sauce. The sweet, sour and smoky flavours of the sauce are perfect for dipping crispy fried plantains or salty tortillas. You can also use it as a savoury salsa topping for any of your meat-free choices. This fresh and flavourful sauce is a new take on traditional Mexican cuisine that everyone can enjoy.
Ingredients
2 guajillo chile peppers or pasilla chile peppers, stemmed, seeded and coarsely chopped
3/4 cups dried plums, coarsely chopped
1 1/2 cups dried plums, coarsely chopped
1 1/2 cups boiling water, divided
1 cup brown sugar
1/4 cup white vinegar
1 1/2 tsp salt
1/2 tsp Club House Pepper, Black Ground
1/2 tsp Club House Garlic Powder
1/2 tsp Club House Onion Powder
1/2 cup unsalted peanuts, toasted and very finely chopped
1/2 tsp Club House Red Pepper, Crushed
Instructions
Place guajillo peppers and plums in a large heat-proof bowl. Add 1/2 cup (125 ml) of boiling water. Let stand 10 to 15 minutes to allow peppers and plums to hydrate.
Place water with peppers and plums, brown sugar, vinegar, salt, pepper, spices and remaining 1 cup (250 ml) water in blender container. Cover and blend on high speed until completely smooth.
Press chili pepper mixture through a sieve to remove skins. Stir in peanuts and crushed red pepper. Serve as a dip with plantain chips or as a salsa for topping various Mexican dishes.
