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Tomato Red Chili Sauce

Mexican.Chef's picture
Ingredients
  Dried ancho chili/Pasilla chilies /3 tablespoons chili powder / 1 teaspoon crushed red pepper 4
  Tomatoes/15-ounce can tomato puree 4 Medium
  Onion 1 Medium, cut up
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Cooking oil 1 Tablespoon
Directions

Cut chilies open.
Discard stems and seeds.
Cut chilies into small pieces with scissors or a knife.
Place in bowl; cover with boiling water.
Let stand 45 to 60 minutes.
Drain.
To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water.
Slip skins off.
Quarter tomatoes.
Place in blender container; cover and blend till nearly smooth.
Measure 2 cups of the blended tomatoes; return to blender container (or place canned tomato puree in blender container).
Add the drained chilies or chili powder or crushed red pepper.
Add onion, garlic, salt, and sugar; cover and blend till smooth.
In 1 1/2-quart saucepan combine tomato mixture and cooking oil.
Cook and stir over medium heat about 10 minutes or till sauce is slightly thickened.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Chili

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