Prep 20 mins
Cook 30 mins
Red Chile (Chili) Sauce
- 10 long red chili peppers or 1⁄4-1⁄2 cup pure red chili powder
- 1⁄3 cup onion, finely minced
- 1⁄4 cup vegetable oil
- 3 cloves garlic, finely minced
- 2 cups water
- 2 -3 tablespoons flour
- 1⁄2 teaspoon salt
- 1 can tomato sauce
- Remove stems from chiles.
- Cut chiles in half and remove seeds.
- Put chiles and water in a sauce pan and bring to a boil.
- Simmer for 15-20 minutes.
- Remove chiles and cool under running water.
- Cut into pieces and place into blender with 1 cup water.
- Blend well to puree, press through wire strainer.
- Brown flour in a skillet.
- Place oil in saucepan and saute onion and garlic till transparent.
- Add flour to mixture and stir well for 1 minute.
- Add chile puree and cook for 2 minutes.
- Continue to stir.
- Add reserved cooking water plus extra water to thin if necessary.
- Add salt and tomato sauce.
- Simmer for at least 10 minutes.
- Will keep in refrigerator for 1 week.
- Can be frozen.
- Serve over Chicken or Cheese Enchiladas!
This is definitely a recipe I will try, I noticed on your description about yourself that you had a recipe for HOT Green Chili to go over burritos, being from Colorado myself, I used to eat that all the time and would love to have that recipe!!! Please e-mail me at firstname.lastname@example.org if you can share it!