Saturday, January 12, 2008

Post #62 - Home-made Chili Sauce

My husband's grandmother would never speak to me again if she knew I was sharing this recipe. But she doesn't have a computer, so...

Toast 2 unpeeled cloves of garlic over medium heat in a dry skillet. Let cool, then peel and toss the cloves in a blender.

Toast 4 dried guajillo chilies in the same dry skillet over medium-high heat, about 15 seconds on a side, pressing down with a spatula. You'll see the pepper skin get shinier, and a little redder. After each pepper is toasted, transfer to a pot of almost-boiling water. Cover the pot and let sit for 20-30 minutes.

Remove the peppers from the water, drain, stem and seed. Add the pepper flesh to the blender, along with an 8-oz can of tomato sauce. Add a few tablespoons of the soaking water to rinse out the can, and add to the blender. (But taste the water first - if it's bitter, just use un-chilied water.) Buzz until pureed. Stir in a little Mexican oregano, salt to taste, and more water if you want the sauce thinner.

This is good on everything - meat, eggs, fish, potatoes, chips, beans, etc. (Though probably not good on marshmallows...)

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2 comments:

Kevin said...

This sounds pretty easy and good. The only thing that I have used dried chili peppers for so far is grinding my own chili powder. I will have to try this.

Vicki said...

Hey Kevin - It is easy, but be careful when you take the top off the blender, or if you dump the stems & seeds down the disposal. I learned the hard way on both.