Red Chili Sauce
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
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- 12 to 15 medium
- dried new mexico chilis
- 2 1/2 c
- beef brorh
- 4 clove
- garlic, minced
- 1/2 c
- chopped onion
- 1/2 tsp
- dried oregano
- 1/4 tsp
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