Cost per serving $1.26 view details
- (Basic Red Chili Sauce)
- 12 x dry red chilies
- 2 quart water -- boiling
- 3 Tbsp. oil
- 1/4 c. garlic puree --
- 1/2 tsp salt -- or possibly to taste
- 3 Tbsp. flour
- Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic
- In a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- Salsa De Chili Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dry red chili peppers.
- To prepare a sauce, the peppers are softened in boiling water, then grnd into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left un-thinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or possibly puerco (pork) adobada.
- Wash chilies in cool water and remove stems. Cook in boiling water till tender. Remove chilies and reserve the cooking liquid.
- Place a few of the chilies in a blender, along with 1/2 c. reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chilies. (It is now unseasoned red chili paste).
- Heat oil in a large skillet. Add in garlic puree and flour, stirring till flour browns. Add in the chili paste, stirring constantly till it boils and thickens.
- Season with salt. Thin slightly with cooking liquid.
- Yield: 2 qts
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|Amount Per Serving||%DV|
|Serving Size 1177g|
|Recipe makes 2 servings|
|Calories from Fat 185||61%|
|Total Fat 20.91g||26%|
|Saturated Fat 1.57g||6%|
|Trans Fat 0.53g|
|Total Carbs 27.59g||7%|
|Dietary Fiber 3.3g||11%|