You are here

Garlic Red Chili Sauce

Mexican.Chef's picture
Ingredients
  Ancho chilies 85 Gram (3oz, dried , toasted, seeded, deveined, rinsed)
  Boiling water 625 Milliliter (2 1/2 cups)
  Vegetable oil 30 Milliliter (2 Tablespoon)
  Tomato paste 30 Milliliter (2 Tablespoon)
  Garlic 1 Clove (5 gm), minced
  Salt 2 Milliliter (1/2 teaspoon)
  Oregano 2 Milliliter, dried (1/2 teaspoon)
  Cumin 1 Milliliter, ground (1/4 tsp)
  Coriander 1 Milliliter, ground (1/4 tsp)
Directions

1. Place chilies in medium bowl with boiling water; let stand 1 hour.
2. Transfer chilies and soaking water to blender container; process until smooth. Transfer puree to 2-quart (2-L) saucepan; whisk in remaining ingredients.
3. Heat over medium-high heat to boiling; reduce heat to very low. Simmer, covered, stirring occasionally, 10 minutes.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Ingredient: 
Chili

Rate It

Your rating: None
4.173335
Average: 4.2 (15 votes)