Classic red chili sauce, new mexico-style
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | xes | DRIED WHOLE RED CHILES |
| 1 | x | LARGE ONION, CHOPPED |
| 3 | xes | CLOVES OF GARLIC, CHOPPED |
| 3 | cups | WATER |
Directions
PLACE THE CHILES IN A BAKING PAN AND PUT THEM IN A 2500F. OVEN FOR ABOUT 10 TO 15 MINUTES. DO NOT BURN!! IF THE CHILES SMELL TOASTED THEY ARE DONE.
REMOVE SEEDS AND STEMS AND CRUMBLE INTO A SAUCEPAN. ADD THE REMAINING INGREDIENTS, BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 20 TO 30 MINUTES.
PUREE THE MIXTURE IN A BLENDER UNTIL SMOOTH; STRAIN IF NECESSARY. IF THE SAUCE IS TOO THIN, PLACE BACK ON THE STOVE AND SIMMER UNTIL IT IS REDUCED TO THE DESIRED CONSISTENCY.
VARIATIONS: SPICES SUCH AS CUMIN, CORIANDER AND MEXICAN OREGANO MAY BE