Red Chili Sauce

1. 1

   Heat Olive Oil over low heat in a saute pan

2. 2

   Add chopped onions, saute until slightly browned, stirring about 5-7 minutes

3. 3

   In a blender or food processor, add onion, garlic, 1 cup of chicken stock, and chili powder

4. 4

   Puree until smooth

5. 5

   Heat vegetable oil in a heavy skillet over medium heat

6. 6

   Add chili mixture to hot oil, cook & stir for about 5 minutes

7. 7

   Add remaining chicken stock until sauce is the desired consistancy. For Enchiladas, the sauce should be thin

8. 8

   Add salt to taste

9. 9

   Cool, cover and refrigerate the sauce until ready to use

10. 10

    This sauce can be made ahead. Use within 2-3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.