Mild Red Chilli Sauce
By HeatherS
Ingredients
- MAKES ABOUT 300 ML/ 10 FL OZ
- 5 large fresh mild chillies, such as New Mexico or ancho
- 500 ml/16 fl oz vegetable or chicken stock
- 1 tbsp masa harina or 1 crumbled corn tortilla, pureed with enough water to make a thin paste
- large pinch of ground cumin
- 1-2 garlic cloves, finely chopped
- juice of 1 lime
- salt (optional)
Details
Servings 10
Preparation
Step 1
Using metal tongs, roast each chilli over an open flame for a few seconds until the colour darkens on all sides. Alternatively, place the chillies under a preheated hot grill, turning them frequently. Place the chillies in a heatproof bowl and pour boiling water over them. Cover and let the chillies cool. Meanwhile, place the stock in a saucepan and bring to a simmer.
When the chillies have cooled and are swelled up and softened, remove from the water. Remove the seeds, then cut the flesh into pieces. Process to a puree in a food processor or blender, then mix in the hot stock. Place the chilli and stock mixture in a pan. Add the masa harina or pureed tortilla, cumin, garlic and lime juice. Bring to the boil and cook for a few minutes, stirring, until the sauce has thickened. Add salt to taste, if necessary, and serve.
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