Traditional Red Chili Sauce |
Course : Chili
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 |
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Preparation / Directions:
*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 |
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