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Traditional Red Chili Sauce

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 ounces dried ancho chiles -- (about 5), toasted, -- seeded *see note

    2. 2 1/2 cups boiling water

    3. 2 tablespoons vegetable oil

    4. 2 tablespoons tomato paste

    5. 1 clove garlic -- minced

    6. 1/2 teaspoon salt

    7. 1/2 teaspoon dried oregano leaves -- crushed

    8. 1/4 teaspoon ground cumin

    9. 1/3 teaspoon ground coriander

    Instructions Jump to Ingredients ↑

    1. Preparation : *note: devein and rinse Place chiles in medium bowl; cover with boiling water. Let stand 1 hour. Place chiles along with soaking liquid in blender; process until smooth. Pour into 2 quart saucepan; whisk in remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to very low. Cover and simmer 10 minutes stirring occasionally. Makes about 2 1/2 cups. Notes: Sauce can be refrigerated, covered, up to 3 days or frozen up to 1 month.

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