Red Chili Sauce
So this is my own take on the classic red chili sauce recipe. I love heat in food but with my red chili sauce I enjoy it better when it has a little sweetness to it. So you will find that there are a few extra ingredients in my recipe but you should enjoy this quite well.
Ingredients
3 dried Ancho Chili Peppers
3 garlic cloves chopped
1tsp black pepper corns crushed
salt to taste
4Tbls Sugar
4Tbls red wine(yes, red wine...trust me.)
2Tbls olive oil
First thing you are going to want to do is make a slit down the side of the Ancho chili pepper. If you have sensitive skin to peppers make sure to wear some kind of protective gloves. If not, just make sure to wash your hands very well before touching your face, or for men before using the restroom. Anyway, make a slit down the side and carefully remove the stem and the seeds from inside the pepper. You can save the seeds in case you would like some added heat later but for now put them aside.
Next, after removing the seeds and the stems heat a skillet on medium heat. Add the chili peppers too the skillet. Don't walk away from this as this is a fast step. We don't want to burn the chili's and it really doesn't take much to burn them. Heat the chili's on one side pressing them down into the skillet. Flip them over after a few seconds and do the same to the other side. This is releasing some of that extra flavor from the chili's. Remove from the skillet.
Now you are going to add the chili's to a small sauce pan and add water. Fill with water until the water just covers the chili's. Bring to a boil on high heat and once boiling remove from heat. Allow to stand for about 10 minutes or so or until they start to become nice and soft and plump.
Remove the chili's from the water saving the water. Add the chili's too a blender along with the garlic, crushed pepper corns, and salt. Add 1 1/2 cups of the water from the sauce pan. Put on your lid and let it blend for about a minute until it is a smooth puree. Now add your sugar and red wine. The red wine is going to add a great flavor to the sauce. It also takes away from some of the bitterness of the peppers water. Put the lid back on and start blending again. Now while the blender is going add your olive oil. Taste for flavor and if you need any more salt add it now.
Strain the sauce through a civ to keep any of the pulp out of the sauce. You can put the sauce in anything really to hold it. I put mine in a squeeze bottle so I can easily apply it to any of my dishes. I like to use this sauce on just about anything.
ENJOY!
So this is my own take on the classic red chili sauce recipe. I love heat in food but with my red chili sauce I enjoy it better when it has a little sweetness to it. So you will find that there are a few extra ingredients in my recipe but you should enjoy this quite well.
Ingredients
3 dried Ancho Chili Peppers
3 garlic cloves chopped
1tsp black pepper corns crushed
salt to taste
4Tbls Sugar
4Tbls red wine(yes, red wine...trust me.)
2Tbls olive oil
First thing you are going to want to do is make a slit down the side of the Ancho chili pepper. If you have sensitive skin to peppers make sure to wear some kind of protective gloves. If not, just make sure to wash your hands very well before touching your face, or for men before using the restroom. Anyway, make a slit down the side and carefully remove the stem and the seeds from inside the pepper. You can save the seeds in case you would like some added heat later but for now put them aside.
Next, after removing the seeds and the stems heat a skillet on medium heat. Add the chili peppers too the skillet. Don't walk away from this as this is a fast step. We don't want to burn the chili's and it really doesn't take much to burn them. Heat the chili's on one side pressing them down into the skillet. Flip them over after a few seconds and do the same to the other side. This is releasing some of that extra flavor from the chili's. Remove from the skillet.
Now you are going to add the chili's to a small sauce pan and add water. Fill with water until the water just covers the chili's. Bring to a boil on high heat and once boiling remove from heat. Allow to stand for about 10 minutes or so or until they start to become nice and soft and plump.
Remove the chili's from the water saving the water. Add the chili's too a blender along with the garlic, crushed pepper corns, and salt. Add 1 1/2 cups of the water from the sauce pan. Put on your lid and let it blend for about a minute until it is a smooth puree. Now add your sugar and red wine. The red wine is going to add a great flavor to the sauce. It also takes away from some of the bitterness of the peppers water. Put the lid back on and start blending again. Now while the blender is going add your olive oil. Taste for flavor and if you need any more salt add it now.
Strain the sauce through a civ to keep any of the pulp out of the sauce. You can put the sauce in anything really to hold it. I put mine in a squeeze bottle so I can easily apply it to any of my dishes. I like to use this sauce on just about anything.
ENJOY!
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