Mild Red Chilli Sauce

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

oz

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

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)

Directions

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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