Use this fiery, smoky sauce to slather a gleaming Grilled Seafood Tower, to amp up ketchup for kicky burgers, or spoon a little over eggs for a breakfast that will truly wake you up.
Featured in: The New Grilling Essentials
- 2 dried chipotle chiles
- 2 dried guajillo chiles
- 2 dried pasilla chiles
- 1 tsp. brown sugar
- 1⁄2 tsp. kosher salt
- 3⁄4 cup canola oil
Heat a 12-inch cast-iron skillet over medium-high; cook chiles, flipping once, until toasted and fragrant, 3–4 minutes. Remove the stems and add the chiles to a small food processor with brown sugar, salt, and 2 tbsp. water; purée until coarse. Stir in canola oil.