Mayan tomato and seed recado (Recado chapin) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 198) by Sandra A. Gutierrez

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Notes about this recipe

  • rmardel on May 27, 2026

    This recipe is very good although the instructions were slightly confusing and some adjustment is needed. I felt the flavor of the guajillo chile did not come through in the finished sauce, and suspect this was because the Chile was not toasted before seeding and deveining. Toasting softens the flesh, making this process easier, and also helps release the flavor. In future I would roast the guajillo, and possibly add a second.

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