Red Chili Sauce

1. 1

   In a large saucepan simmer the chilies, onion, and garlic in the water for 20 minutes.

2. 2

   Transfer half the chilies, onion, and garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the mixture until it is smooth.

3. 3

   Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon.

4. 4

   Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid.

5. 5

   The sauce may be made 2 weeks in advance and kept covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.