tripledigitken - 1-29-2007 at 10:02 AM
This recipe is a great base for stews, or add to taco meat.
5 ea. Red California chilis or Anchos (3"to 6") (dried)
2 cups Chicken broth
Seed and remove ribs and cut chilis into 2 inch pieces. Simmer in chicken broth of 20 minutes.
Place chilis and broth in batches in blender and pulse until smooth.
Run this mixture through a sieve. Season to taste.
[Edited on 1-29-2007 by tripledigitken]
Mexitron - 1-29-2007 at 10:43 AM
This is for dried or fresh chilis? I usually make the red sauce with just the water from the dried chilis were soaking in--the chicken broth sounds
really good--although it won't keep as well just water-based. Thanks for the tip!
tripledigitken - 1-29-2007 at 11:04 AM
Mexitron,
Thanks for asking, yes they are dried. I think the broth adds to the flavor, but water also works fine.
Ken
Bruce R Leech - 1-29-2007 at 12:16 PM
if you toast the chilies first it is really good