Red Chili Sauce Recipe - Cooking Index
Red Chili Sauce Recipe - Cooking Index
Dried New Mexican red chilies are available at some specialty foods shops and by mail from The Chile Shop, 109 East Water Street, Santa Fe, New Mexico, 87501 (505-983-6080).
Courses: Sauces| 3 oz | 85g | Dried New Mexican red chilies - (abt 15) - stemmed, seeded |
| 1 oz | 28g | Onion - halved (large) |
| 1 oz | 28g | Garlic clove (large) |
| 6 cups | 1422ml | Water |
| Salt - to taste |
In a large saucepan simmer the chilies, the onions and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the mixture until it is smooth. Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.
This recipe yields about 3 1/2 cups.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9079 broadcast 03-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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