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I first discovered the "real" red chili sauce on a trip to New Mexico. A relative sent me home with a bag of roasted and dried red chili peppers - (ancho I believe). A year later I found myself without a can of enchilada sauce but all the rest of the fixings. Half an hour on Google and a phone call to a native Texan later, I was on the right track. This second batch comes from a bag of chilis sent east from Colorado. They're available from your average grocery that has a half decent Mexican food section.
The ingredients and steps are a combination of my Texas connection and this recipe from Simply Recipes.
The ingredients and steps are a combination of my Texas connection and this recipe from Simply Recipes.
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Signing UpStep 1Gather ingredients and prepare peppers
You will need:
8-10 red chili peppers
three cloves garlic
salt and black pepper
ground cumin
ground clove
concentrated bullion such as Better than Bullion vegetable base or chicken stock.
I've seen recommendations for using a roux to thicken the gravy - I tried this a while back and found it to be unnecessary. The sauce is plenty thick if you do it right and the leftovers don't seem to over thicken due to the flour.
blender
cast iron pan or similar
sieve or screen
rubber spatula
2 qt sauce pan
Tear the ends off the peppers and remove the seeds and the inner parts. Use gloves if you are going to be rubbing your eyes, picking your nose, or touching any other tender bits. (Though it does not happen to me, some people's hands are irritated by the capsican in the chilis).
8-10 red chili peppers
three cloves garlic
salt and black pepper
ground cumin
ground clove
concentrated bullion such as Better than Bullion vegetable base or chicken stock.
I've seen recommendations for using a roux to thicken the gravy - I tried this a while back and found it to be unnecessary. The sauce is plenty thick if you do it right and the leftovers don't seem to over thicken due to the flour.
blender
cast iron pan or similar
sieve or screen
rubber spatula
2 qt sauce pan
Tear the ends off the peppers and remove the seeds and the inner parts. Use gloves if you are going to be rubbing your eyes, picking your nose, or touching any other tender bits. (Though it does not happen to me, some people's hands are irritated by the capsican in the chilis).
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Yummy =]
"Chili" is beans and meat....like Texas 3-Alarm Chili and
"Chile" is the actual pepper.... Hatch Green Chile sauce...
New comers always are in for a surprise when they order Chile Cheese fries and get a basket of fries with Green Chile smothered fries... it always makes me chuckle at their expressions....