Real Recipes From Real Home Cooks ®

red chili sauce

(1 rating)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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 md
    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

How To Make red chili sauce

  • 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.

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