Prep 10 mins
Cook 0 mins
Saw Carol in California's Fire Sauce recipe, thought I'd share my variety as well. If that was 'Fire', then this is fire & brimstone! Definitely not for the weak hearted!!
- 20 whole dried red chilies (do not deseed)
- 1⁄3 cup peeled garlic
- 1⁄2 cup vinegar
- 1 tablespoon red chili powder
- 2 teaspoons salt
- 1 tablespoon oil
- Grind all the ingredients, except oil, in a blender.
- Turn into a jar and stir in the oil.
- Store in the refrigerator.
- *Note:This is a coarse pastey sauce; the consistency is that of a spread.
This is a delicious sauce! It doesn't say what type of chiles to use, but I started with 20 Thai dragons, and that left the mix watery. So I added some New Mexico chiles until the mixture was pasty (these also added some flavor--it didn't need any more fire). I had this with some tortilla chips just as is, then with some chopped tomato added to make some fiery salsa. I plan to make another batch of this and spread it on some chicken breasts. Definitely hot stuff. I like it! Thanks!
WOOHOOO! This is some gooood stuff! I just made it and tried it spread on a piece of ciabatta bread. This definitely satisfies my craving for something spicy. I have the feeling that as the flavors blend it may get even spicier, but I'm game! I think I can use this sauce to spice up practically any dish. Right now I'm thinking a spicy stir fry or even something Italian (oh, heck, I'll just go have another slice of bread with your chili sauce:^) Thankyou, Honeybee, for a great, versatile sauce I'll try to always have on hand. One more thing... may try reducing the salt next time (vinegar seems to do the job) because I am trying to limit our salt intake around here.