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Ingredients
- 2 Tbsp. Oil
- 3 Tbsp. Onion finely minced
- 1 x Clove garlic finely minced
- 1/4 tsp Oregano
- 1 tsp Cumin grnd
- 2 Tbsp. Flour
- 1/2 c. Red chiles powdered
- 2 1/2 c. Water
- 1 tsp Salt
Directions
- Heat the oil over medium heat in a 1 to 2 qt saucepan. Add in the onion and garlic and saute/fry gently for about 5 min or possibly till the onion is wilted, translucent/soft and turning yellow. Stir in the oregano, cumin, and flour and cook stirring constantly, till this mix bubbles up and begins to turn a very light brown, almost 3 min. Remove pan from heat.
- In a separate bowl, mix the powdered chilies and water till they are smoothly blended. Pour them into the flour-onion paste, stirring to prevent lumps. Return the pan to medium heat and bring the sauce to the boiling point. Stir from time to time till you begin to see bubbles. Since red chilies scorch quite easily, how much you have to stir this sauce depends on the quality of your cookware. Stir constantly and watch carefully the first time. When the sauce just begins to show signs of active boiling, reduce heat to low and simmer, covered for 2 to 3 min more. Make sure to stir a few times, reaching thoroughly around the bottom and sides of the pan to catch any lumps beginning to create. When the sauce is thickened, smooth and no long raw-tasting, add in the salt. Remove from heat and set aside till needed.
- Red chili mellows as it stands and keeps well for a week or possibly more in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 742g | |
| Calories 335 | |
| Calories from Fat 248 | 74% |
| Total Fat 28.07g | 35% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2630mg | 110% |
| Potassium 187mg | 5% |
| Total Carbs 19.6g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.27g | 1% |
| Protein 2.98g | 5% |
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