Red Chili Sauce Recipe
Indulge in the vibrant flavors of homemade red chili sauce with this easy-to-follow recipe. Bursting with the intense heat and rich complexity of dried red chili pods, complemented by the pungency of garlic and the savory notes of chicken bouillon, this sauce is a versatile addition to any kitchen.
Perfect for spicing up dishes like chilaquiles, enchiladas, or huevos rancheros, its preparation involves the simple steps of reconstituting and blending chili pods to achieve a smooth, robust sauce that promises to elevate your favorite meals.
Discover the joy of creating your own signature spice blend that keeps well in the fridge for up to three months, ensuring you always have a deliciously fiery option on hand.
Red Chili Sauce Recipe
Ingredients:
30 dried red chili pods (mild, medium, hot??)
3 cloves of garlic (or more)
1 teaspoon dried Camino
2 teaspoons chicken bullion
1 teaspoon salt
2 Tablespoons oil
Instructions
In a large pot reconstitute the dried pepper pods (boil about 30 minutes) remove from heat and let cool,
Place garlic cloves, 1 cup cooking liquid, and dry ingredients in the blender and blend until smooth,
Pour in large bowl, set aside,
Remove the stem and clean seeds from cool chili pods,
Several at a time place the cleaned chili pods in the blender with 1 ½ cups of cooking liquid and blend until smooth, (2+minutes) (if too thick add more liquid) strain into bowl with garlic mixture until all chilis are done,(mash all the juice out) in a large pan heat oil,
Then add chili sauce, simmer for 15 minutes (prevents separation) remove from heat, let cool,
Place into jars (keeps 3 months in the fridge) we use it for everything!! Chilaquiles, enchiladas, Huevos Rancheros, Chili Colorado, Huevos Montadas, dip.
Enjoy!!
Notes:
Ingredient Selection: Choose dried red chili pods according to your heat preference—consider using a mix of mild, medium, and hot varieties for balanced flavor and heat.
Preparation of Chili Pods: Boil the dried chili pods for approximately 30 minutes to rehydrate them fully. This step softens the pods for easier blending and enhances their flavor.
Blending Process: Blend the rehydrated chili pods with garlic, spices (like dried Camino, chicken bouillon, and salt), and some of the cooking liquid until smooth. Adjust the thickness with additional liquid if needed.
Straining: Strain the blended mixture to ensure a smooth consistency, discarding any solids or seeds to achieve a velvety sauce texture.
Cooking and Storage: Heat oil in a large pan before adding the blended chili sauce. Simmering the sauce for 15 minutes helps meld the flavors and prevents separation. Once cooked, let the sauce cool before transferring it into jars for storage. It can be refrigerated for up to three months.
Versatility: This sauce is incredibly versatile, serving as a flavorful base for dishes like chilaquiles, enchiladas, huevos rancheros, chili colorado, huevos montados, and as a delicious dip.
Enjoyment: Use and enjoy the sauce liberally in various recipes to enhance their taste with its robust chili flavor profile.
Nutrition Information:
Calories: 35 kcal | Total Fat: 2.5 g \ Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1.8 g | Sodium: 380 mg | Total Carbohydrates: 3 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 1 g
Frequently Asked Questions:
What type of dried red chili pods should I use?
You can use a mix of mild, medium, and hot dried red chili pods based on your preference for heat.
Adjust the quantities to achieve your desired spice level.
Can I reduce the spiciness of the sauce?
Yes, you can reduce the spiciness by using fewer hot chili pods or by removing the seeds and inner membranes before blending.
How long should I boil the dried chili pods to reconstitute them?
Boil the dried chili pods for about 30 minutes until they are fully rehydrated and softened.
Can I use fresh garlic instead of dried Camino?
Yes, fresh garlic cloves can be used instead of dried Camino.
Adjust the amount to suit your taste.
Is chicken bouillon necessary, or can I use another type of seasoning?
Chicken bouillon adds a specific flavor profile, but you can substitute it with vegetable bouillon or omit it altogether if desired.
How thick should the chili sauce be after blending?
The sauce should be smooth and pourable.
If it’s too thick, you can adjust the consistency by adding more cooking liquid gradually until it reaches your desired thickness.
Do I need to strain the sauce after blending?
Yes, straining helps remove any remaining solids and seeds, resulting in a smoother sauce.
How long should I simmer the sauce after adding it to the pan?
Simmer the sauce for about 15 minutes to allow flavors to meld and to prevent separation of oil from the sauce.
How should I store the chili sauce?
Store the cooled sauce in jars and keep them refrigerated. It can be stored for up to three months.
What dishes can I use this red chili sauce for?
This sauce is incredibly versatile! Use it for dishes such as chilaquiles, enchiladas, huevos rancheros, chili colorado, huevos montados, and as a dip.