Traditional Red Chili Sauce |
 |
| Course : |
Chili |
| From: |
HungryMonster.com |
| Serves: |
4 - 6 |
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Ingredients:
| 3 |
ounces |
dried ancho chiles -- (about 5), toasted, seeded |
| 2 1/2 |
cups |
boiling water |
| 2 |
tablespoons |
vegetable oil |
| 2 |
tablespoons |
tomato paste |
| 1 |
clove |
garlic -- minced |
| 1/2 |
teaspoon |
salt |
| 1/2 |
teaspoon |
dried oregano leaves -- crushed |
| 1/4 |
teaspoon |
ground cumin |
| 1/3 |
teaspoon |
ground coriander |
|
| |
Preparation:
*note: devein and rinse
Place chiles in medium bowl; cover with boiling water. Let stand 1 hour.
Place chiles along with soaking liquid in blender; process until smooth. Pour into 2 quart saucepan; whisk in remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to very low. Cover and simmer 10 minutes stirring occasionally.
Makes about 2 1/2 cups.
Notes: Sauce can be refrigerated, covered, up to 3 days or frozen up to 1 month. |
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Nutritional Information:
276 Calories (kcal); 28g Total Fat; (86% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 1344mg Sodium |