Red Chili Sauce

* Exported from MasterCook *

Red Chili Sauce

Recipe By : Holiday Celebrations
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Cuisine Sauces & Condiments

Amount Measure Ingredient -- Preparation Method
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12 dried ancho chili peppers
1/2 to 1 dried or canned chipotle chili pepper -- optional
3 cups hot water
1/4 tesa dried oregano -- crushed
2 cloves garlic -- minced
3/4 teaspoon salt

Wash ancho chili peppers; pat dry. Roast, half at a time, in a heavy skillet
over medium heat until they become fragrant & pliable, about 2 to 4 minutes,
turning once or twice. Remove from skillet. Cover with a damp towel and let
steam for 5 minutes. Cut off tops, open, and remove seeds.

Place ancho chili peppers and dried chipotle, if using, in a blender
container or food processor bowl. Add hot water and let stand about 5
minutes to soften. Add oregano, garlic, and salt. Cover and process at low
speed until nearly smooth. Press mixture through a sieve, discarding solids.
Transfer to a medium saucepan; bring to boiling. Reduce heat and simmer,
uncovered, for 15 to 20 minutes or until reduced to 2 1/2 cups.

Use on "Breakfast Burritos."

Sauce can be frozen for up to 3 months.

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