Recipe: Red Chili Sauce – Salsa de Chile Rojo
Ingredients
- 4 dried ancho or pasilla chilies, or
- 3 tablespoons chili powder, or
- 1 teaspoon crushed red pepper
- 4 medium tomatoes (1 1/2 pounds) or
- 1 15-ounce can tomato puree
- 1 medium onion, cut up
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 1 tablespoon cooking oil
Instructions
- Cut chilies open.
- Discard stems and seeds.
- Cut chilies into small pieces with scissors or a knife.
- Place in bowl; cover with boiling water.
- Let stand 45 to 60 minutes.
- Drain.
- To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water.
- Slip skins off. Quarter tomatoes.
- Place in blender container; cover and blend till nearly smooth.
- Measure 2 cups of the blended tomatoes; return to blender container (or place canned tomato puree in blender container).
- Add the drained chilies or chili powder or crushed red pepper.
- Add onion, garlic, salt, and sugar; cover and blend till smooth.
- In 1 1/2-quart saucepan combine tomato mixture and cooking oil.
- Cook and stir over medium heat about 10 minutes or till sauce is slightly thickened.
Quick notes
Makes 2 cups of Red Salsa.
Number of servings (yield): 4
Culinary tradition: Mexican
