Mexican Red Chili Sauce Recipe Cooking method
Red chili pepper recipe Ingredients
3 dried Ancho (sometimes called pasilla in the US*) chiles OR 2 Ancho
and 2 Guajillo chiles
Water
1 large clove garlic
2 whole cloves, crushed
2 black peppercorns, crushed
1/2 teaspoon of salt, more to taste
Olive oil
* According to Diana Kennedy, Pasilla chilies are a long and skinny
variety of chile, while Ancho chilies (dried poblanos) are shorter
and wider. However, in certain parts of Mexico, the Ancho chile is
called Pasilla, and because of immigration, is commonly known as Pasilla
in many parts of the US.
1 Working on one chile at a time, use a paring knife to cut a slit
all the way down one side of a chile. Open up the chile and remove
the stem and seeds. Remove as much of the veins as you can. Reserve
a few of the seeds or veins for adding later if you want added heat.
Note when working with chilies, either wear protective gloves or wash
your hands very thoroughly with soap and warm water after handling
the chilies. Do not touch or rub your eyes if you have been handling
chili peppers.
2 Heat a large skillet on medium heat. Flatten out the dried chilies
as well as you can and place on the skillet to heat. Press down on
the opened chilies and leave for a few seconds. Turn the chilies over
and heat a few seconds more. You do not want to toast or burn the
chilies, just heat them enough to draw out more of the flavor.
3 Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)
4 Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid. Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
5 Pour the sauce through a sieve into a skillet. Add a tablespoon
of olive oil to the sauce. Bring to a simmer and reduce heat to maintain
the simmer, cook for 10 minutes. Skim off the foam. Remove from heat.
Use immediately or pour into a glass jar (plastic will get stained)
and refrigerate.
Makes a little more than 1 cup.
Your Red chili pepper recipe is ready now
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