Red Chili Sauce
Notes: The recipe for this sauce can be doubled. It can also be used to marinate beef or chicken. You can make the sauce up to 2 days before using; cover and chill.
This recipe goes with Mexican Mixed Grill
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- Calories: 5.2
- Calories from fat: 35%
- Protein: 0.2g
- Fat: 0.2g
- Saturated fat: 0.0g
- Carbohydrate: 0.9g
- Fiber: 0.3g
- Sodium: 0.7mg
- Cholesterol: 0.0mg
- 2 dried guajillo or ancho (sometimes mislabeled pasilla) chilies (about 1/2 oz. total)
- 1 peeled clove garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1. Rinse chilies. Snap off and discard stems; shake out most of the seeds. With scissors, working over a 1- to 2-quart pan, cut chilies into 1-inch pieces; drop into pan.
- 2. Add 1/2 cup water, garlic, cumin, oregano, cinnamon, and cloves. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until chilies are soft, 10 to 15 minutes.
- 3. Pour chili mixture into a blender and whirl until smooth. If you have less than 1/2 cup, add water to make that amount. Add salt to taste. Let cool at least 15 minutes.
- Nutritional analysis per tablespoon.
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