LOCATION: Recipes >> Salsa >> Red Chile 02
|
 |
|
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!
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
