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Mild Chile Sauce

Mexican.Chef's picture
Ingredients
  Tomatoes 3 1⁄2 Pound, quartered
  Anaheim chilies 2 , stemmed and seeded
  Onion 1 Large, quartered
  Garlic 1 Clove (5 gm)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1 Tablespoon
  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Ground cinnamon 3⁄4 Teaspoon
  Ground ginger 1⁄2 Teaspoon
Directions

In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed.
Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves, and ginger.
Cook over low heat, stirring often, until thickened and reduced to 1 quart .
Let cool.
If made ahead, cover and refrigerate for up to 10 days

Recipe Summary

Method: 
Mixing
Dish: 
Sauce
Ingredient: 
Chili

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