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.