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This is driving me nuts; I can't find the answer online.

There is some kind of thin sauce similar to a soy/worcestershire that I believe starts with an "M" but maybe not.

I thought it was "Maggis" but no.

Anybody? It's that brown stuff you see on the peppers.

What they typically do is coat them with aceite (cooking oil) or mateca/mantequilla (lard/butter).

Maybe sprinkled over after roasting in aceite/manteca.

Miso or Mirin?

"...a dark, hydrolysed vegetable protein-based sauce which is very similar to East Asian soy sauce, except it does not actually contain soy..."

MAGGI® Seasoning Sauce | Maggi | Nestle Brands | Construye El Mejor Nido

Interesting tidbit I was unaware of; found while Googling one of the ingredients:
Umami is one of the five basic tastes

Originally Posted by Marty Cortez

"...a dark, hydrolysed vegetable protein-based sauce which is very similar to East Asian soy sauce, except it does not actually contain soy..."

MAGGI® Seasoning Sauce | Maggi | Nestle Brands | Construye El Mejor Nido

Interesting tidbit I was unaware of; found while Googling one of the ingredients:
Umami is one of the five basic tastes

"Umami has a mild but lasting aftertaste difficult to describe. It induces salivation and a sensation of furriness on the tongue"

A furry tongue?

Marty, I think I have you answer

The chiles are lightly coated in cooking oil and grilled, sometimes with salt and pepper, sometimes that goes on when they come off the grill.

Once off the grill the sauce you're talking about is either diluted soy sauce or ponzu. Ponzu is a mixture of soy sauce and lime juice or yuzu juice. Kikkoman makes a pretty good ponzu. You can doctor the diluted soy sauce with whatever you like to suit your personal taste.

Most Americans have been taught that salt is bad. Mexicans, on the other hand, have no such fear of salt, which is a good thing since chiles - and especially dried chiles - love salt. Their flavor improves and will actually intensive as the salt content goes up. It's a fine line between chile flavor nirvana and oh-my-god-pass the water too salty. But the point is, soy sauce and ponzu are both salty components and are enhancing the chile flavor, be generous

Maggi sauce...discovered it first in central Africa and was delighted to find they used it in Mexico. Now available in the US.

Originally Posted by Woooosh

...furriness on the tongue...

Hey Marty, too bad you don't live nearer to La Paz. Today in City Club I saw huge 800 ml bottles of Maggi seasoning sauce. You could drink it by the shot!

Maggi sauce is even used with tequila...a couple of drops in a shooter and toss it back.
This has to be from the days when Cuervo Gold was considered good.

We stopped in Constituition a while back and had fried chilis, they were incredible. I asked what they fried them in and they said it was lard and low sodium soy sauce. I made them at home using olive oil and low sodium soy sauce and they were close but still real good.

Originally Posted by Bajacastaway

We stopped in Constituition a while back and had fried chilis, they were incredible. I asked what they fried them in and they said it was lard and low sodium soy sauce. I made them at home using olive oil and low sodium soy sauce and they were close but still real good.

Lard is the key, especially if it is fresh.