Red Chili Sauce

Jane Whittaker

By
@janenov46

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


Featured Pinch Tips Video

Rating:

Comments:

Serves:

many, this is hot hot hot

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

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
salt

Directions Step-By-Step

1
Preheat 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.
2
Using 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.
3
Bring one quart of water to a boil, crumble chilis into the water, simmer for 20 to 30 minutes,or until soft.
4
Drain off water and discard.
5
Put the chilis in the food processor with about 1/2 cup of beef broth and puree.
6
Strain and reserve the liquid put the skins back into the processor with another 1/2 cup of broth. Puree again and strain. Reserve liquid.
7
Add remaining ingredients, reserved liquid and process in the food processor
8
Return sauce to heat and simmer until desired thickness.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Southwestern