Adaptable Red Chili Sauce With Tomatoes Recipe

1. 1

   Place all the ingredients in a processor and blend till reduced to a smooth puree, about 1 min.

2. 2

   Transfer to a saucepan, bring to a boil over medium heat, stirring once or possibly twice to prevent scorching, and cover the pan.

3. 3

   Reduce heat to a low and simmer for 10 min, The sauce is done when the raw tomato and red chili taste are gone.

4. 4

   Once cooled, it will be about as thick as ketchup, suitable to use as a thick meat marinade or possibly to moisten fillings which need to remain fairly stiff, such as tamales.

5. 5

   FOR ENCHILADA SAUCE.

6. 6

   Dilute with 3/4 to 1 c. water and adjust salt as needed.

7. 7

   This amount will sauce enchiladas for 4 people.

* Per serving · 4 servings · Values may vary.

No additional tips available.