Vegetarian (or Not) Red Chili Sauce
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3⁄4 cup red chili powder (preferably Chimayo, other New Mexico red, or Ancho)
- 1 tablespoon minced white onion
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 4 cups vegetable broth or 4 cups water
- 2 tablespoons cornstarch, dissolved in
- 2 tablespoons water
- additional salt and pepper
directions
- Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
- Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
- Cook the mixture over medium heat until warmed through, and add the cornstarch.
- Bring the sauce to a boil, then reduce the heat to a simmer.
- Cook for about 10 minutes, stirring occasionally.
- The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
- Serve the sauce warm with enchiladas, burritos or other dishes.
- For a "meat" sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
First of all, since folks always ask, it's pronounced PAN-uh-kuh-nick. It is the name of our valley/ranch, taken from the name of a Klickitat indian leader from long ago. After years as a military spouse & living all over the world, my family and I now live on the ranch where I grew up, miles from nowhere. I am the Snack/Nutrition coordinator for the After School Program in our district, and the one who generally leads the students in any cooking/baking undertakings! While earning my Biology degree at Western Washington University YEARS ago, my kitchen became a popular weekend stop for all my friends, who were more than willing to test my latest culinary experiments!