Tomato Red Chili Sauce Recipe
Ingredients
| 4 dried ancho or pasilla chilies, or 3 tablespoons chili powder, or 1 teaspoon crushed red pepper | ||
| 4 medium tomatoes or 1 15-ounce can tomato puree | ||
| 1 medium onion, cut up | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
Directions
Cut chilies open.
Discard stems and seeds.
Cut chilies into small pieces with scissors or a knife.
Place in bowl; cover with boiling water.
Let stand 45 to 60 minutes.
Drain.
To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water.
Slip skins off.
Quarter tomatoes.
Place in blender container; cover and blend till nearly smooth.
Measure 2 cups of the blended tomatoes; return to blender container (or place canned tomato puree in blender container).
Add the drained chilies or chili powder or crushed red pepper.
Add onion, garlic, salt, and sugar; cover and blend till smooth.
In 1 1/2-quart saucepan combine tomato mixture and cooking oil.
Cook and stir over medium heat about 10 minutes or till sauce is slightly thickened.
Discard stems and seeds.
Cut chilies into small pieces with scissors or a knife.
Place in bowl; cover with boiling water.
Let stand 45 to 60 minutes.
Drain.
To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water.
Slip skins off.
Quarter tomatoes.
Place in blender container; cover and blend till nearly smooth.
Measure 2 cups of the blended tomatoes; return to blender container (or place canned tomato puree in blender container).
Add the drained chilies or chili powder or crushed red pepper.
Add onion, garlic, salt, and sugar; cover and blend till smooth.
In 1 1/2-quart saucepan combine tomato mixture and cooking oil.
Cook and stir over medium heat about 10 minutes or till sauce is slightly thickened.
Chef
