Salsa De Chile Rojo (Red Chili Sauce) Recipe

1. 1

   Cut chilies open.

2. 2

   Throw away stems and seeds.

3. 3

   Cut chilies into small pcs with scissors or possibly a knife.

4. 4

   Place in bowl; cover with boiling water.

5. 5

   Let stand 45 to 60 min.

6. 6

   Drain.

7. 7

   To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cool water.

8. 8

   Slip skins off.

9. 9

   Quarter tomatoes.

10. 10

    Place in blender container; cover and blend till nearly smooth.

11. 11

    Measure 2 c. of the blended tomatoes; return to blender container (or possibly place canned tomato puree in blender container).

12. 12

    Add in the liquid removed chilies or possibly chili pwdr or possibly crushed red pepper.

13. 13

    Add in onion, garlic, salt and sugar; cover and blend till smooth.

14. 14

    In 1 1/2 qt saucepan combine tomato mix and veg.

15. 15

    oil.

16. 16

    Cook and stir over medium heat about 10 min or possibly till sauce is slightly thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.