Red Chili Sauce

Red Chili Sauce
10 pods Red chili
3 cups Water
1 tablespoon Coconut oil
1/4 cup Flour, sprouted
1 teaspoon Salt, sea
1/2 teaspoon Oregano
2 cloves Garlic, fresh, minced
1. Roast the chilies in an oven at 200 degrees F for 5 to
10 minutes. Stir frequently so they do not burn.
Remove the seeds and stems.
2. Put chilies and water into medium pan. Simmer for 15
minutes.
3. Put 1/2 the chilies with some of the cooking water
into a blender. Purée and then strain. Discard the
peels and seeds. Repeat with the other 1/2 of the
chilies.
4. Heat oil in medium saucepan. Add sprouted flour and
brown for 1 minute.
5. Add strained chili, the remaining cooking water and
one additional cup of water.
6. Add, salt, oregano and garlic. Simmer for 15 minutes.

Or a quick sauce, use frozen red chili purée instead of soaked
dried chilies. Defrost the frozen chili and follow steps 4
through 6. For enchilada sauce some like to add tomato juice
for a more mild flavor.



One response to “Red Chili Sauce”

  1. yvonneann says:
    April 30, 2013 at 7:01 pm

    Let me make red chile sauce so much easier. Consider how I do it… I stuff red chile pods in a blender after removing stems and as many seeds as will come out. I pour over that, boiling water, at first only half full of water until the chile pods are obliterated then the rest of the water, it takes about 15 minutes or so to get it smooth and pulp free, at that point I add a bit of salt and several cloves of garlic and a bit of cumin, not much. If you want to thicken use the flour but toast it and add oregano to it if you like. Then you can cook it on the stove and add the flour mix. Simple. Less time consuming and I think my chile is the best. 🙂

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