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
How to Make Red Chili Sauce
- 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