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
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For red chili sauce
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12 to 15 mddried new mexico chilis
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2 1/2 cbeef brorh
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4 clovegarlic, minced
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1/2 cchopped onion
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1/2 tspdried oregano
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1/4 tspsalt
How To Make red chili sauce
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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.
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3Bring one quart of water to a boil, crumble chilis into the water, simmer for 20 to 30 minutes,or until soft.
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4Drain off water and discard.
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5Put the chilis in the food processor with about 1/2 cup of beef broth and puree.
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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.
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7Add remaining ingredients, reserved liquid and process in the food processor
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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!
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