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Prep 15 mins
Cook 20 mins
Every Christmas my mom makes tamales and pozole and I can't have either without her red chili. So simple and so much better than canned, but be careful when blending because this can be messy and red chili stains!
- Remove stems and using a small knife slice the chilies lengthwise.
- Remove seeds and veins.
- Rinse with hot water.
- Put chilies in a large pot and cover with water, bring to a low boil.
- Let chilies boil until they turn bright red and soft, approximately 10 minutes.
- Remove from water and let cool; reserve water for later use.
- Working in batches fill a blender less than half way up with chilies and add about 2 cup of the water from the pot. Cover and blend on high (careful here, this stuff tends to splatter).
- Once the blender is going remove the lid and add more chilies and water depending on the consistency, you don't want it too thick or too thin. you'll know its the right consistency when you can see a spinning vortex while blending.
- These amounts will yield approximately 2 blenders full. Each batch should have approximately 4 oz chilies, 1 tsp garlic powder and 3 teaspoons sea salt. Add salt one tsp at a time and taste for preference.
- Let blend on high for approximately 10 minutes each batch.
This is a simple recipe that turns out well. To the poster that asked if this was enchilada sauce. Not quite. It is a base recipe. You can use it as an ingredient in other recipes. You can use it as a base for your enchilada sauce. Unless you are from NM or Mex. and are accustomed to the straight chili's. I was given 2 bags of dried chilis. I used this recipe except when I blended the cooked softened chili's in the blender I used chopped garlic instead. Still the same. No difference except that is what I had. The only alteration is that while blending I added a small palm full of mexican oregano. Just because I like the flavor. This recipe is fine without it. Many thanks!
I am so excited to try this recipe. It looks somewhat like enchilada sauce, no?