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LOCATION: Recipes >> Salsa >> Red Chile 02

Print this Recipe    Red Chile 02

Red Chili Sauce

1 large onion, diced
2 garlic cloves, smashed
12 dried California dried red chilies
2 cups chicken stock
Salt (optional to taste--depends upon the stock and or preference)

Toast the chilies in a moderate oven for about 3-4 minutes. Cool
and remove stems and seeds. Place all the ingredients in a pot,
bring to simmer, cover and cook for 30 minutes. Off the heat and
cool. Place the mixture in a food processor and process until
liquefied. At this point you could leave the salsa as a thick
puree or strain out the bulk--your choice-as you like it. Store
unused salsa in refrigerator.

This sauce can also be used to moisten tortillas when making
enchiladas!

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