All Easy Recipes. Cook all that you can cook. Red Chili Sauce
(Salsa De Chile Rojo)
 
What You Need:            (To Make: about 2 cups)
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  • 5 dried ancho chilies
  • 1 cup boiling water
  • 1 dried pequin chili, crumbled
  • 3 medium tomatoes peeled, seeded and coarsely chopped (see salsa cruda), or substitute 1 cup drained, canned Italian plum tomatoes
  • cup coarsely chopped onions
  • teaspoon finely chopped garlic
  • cup olive oil or vegetable oil
  • 1 tablespoon finely chopped fresh parsley
  • teaspoon sugar
  • teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar

  • How To Cook:
    1. Under cold running water, pull the stems off the ancho chilies, tear them in half and brush out their seeds. With a small, sharp knife, cut away any large ribs. Tear the chilies into small pieces and place them in a bowl.

    2. Pour 1 cup of boiling water over them and let them soak for 30 minutes. Then combine the ancho chilies, cup of their soaking water, the pequin chili, tomatoes, onions and garlic in the jar of a blender.

    3. Blend at high speed for 1 minute, or until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, tomatoes, onions and garlic in a food mill set over a bowl.

    4. Discard any pulp left in the mill. Stir cup of chili soaking water into the puree and mix well.) In an 8- to 10-inch skillet, heat the oil over moderate heat.

    5. Add the puree and cook, uncovered, stirring occasionally, for 5 minutes. Stir in the parsley, sugar, salt and pepper, remove the skillet from the heat, and add the vinegar.

    6. "Salsa de chile rojo" is traditionally served with cooked meats and tortilla dishes. It keeps, covered and refrigerated, for 3 to 4 days.


     
     
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