red chili sauce
(1 rating)
From the book Salsa Cooking by Marjie Lambert These must have made a big impression on my BF because he has been talking about the enchiladas made with this sauce, and that was a few years ago. I just simply could not find the dried New mexico chilis anywhere until just this week. This can also be added to meat or beans or used as a table sauce, over tacos, eggs. If you like less heat, the author suggests using dried California chilis
(1 rating)
yield
serving(s)
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For red chili sauce
-
12 to 15 mddried new mexico chilis
-
2 1/2 cbeef brorh
-
4 clovegarlic, minced
-
1/2 cchopped onion
-
1/2 tspdried oregano
-
1/4 tspsalt
How To Make red chili sauce
-
1Preheat oven to 250° Bake chilis on an ungreased cookie sheet fot 6 to 8 minutes, or until they become brittle and rattle. Take care not to blacken or over cook or they will become bitter. let cool enough to handle. -
2Using gloves, Remove the seeds and stems. The seeds are where the heat is. Leave seeds in or remove to your liking. iuse all of the seeds because we like a hot sauce.
-
3Bring one quart of water to a boil, crumble chilis into the water, simmer for 20 to 30 minutes,or until soft.
-
4Drain off water and discard.
-
5Put the chilis in the food processor with about 1/2 cup of beef broth and puree.
-
6Strain and reserve the liquid put the skins back into the processor with another 1/2 cup of broth. Puree again and strain. Reserve liquid.
-
7Add remaining ingredients, reserved liquid and process in the food processor
-
8Return sauce to heat and simmer until desired thickness.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT