Rojo Sauce (Red Chili Sauce)

1. 1

   Cut chilies open discard stems and seeds.

2. 2

   Cut chilies into small pieces with scissors or a knife.

3. 3

   Place in bowl; cover with boiling water.

4. 4

   Let stand 45 to 60 minutes.

5. 5

   Drain.

6. 6

   Place canned tomato puree in blender container.

7. 7

   Add the drained chilies.

8. 8

   Add onion, garlic, salt and sugar to blender.

9. 9

   Cover and blend until smooth.

10. 10

    In 1 1/2 quart saucepan combine tomato mixture and cooking oil.

11. 11

    Cook and stir over medium heat about 10 minutes or until sauce is slightly thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.