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Author: Subject: Basic Red Chili Sauce
tripledigitken
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[*] posted on 1-29-2007 at 10:02 AM
Basic Red Chili Sauce


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]
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Mexitron
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[*] posted on 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!
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tripledigitken
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[*] posted on 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
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Bruce R Leech
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[*] posted on 1-29-2007 at 12:16 PM


if you toast the chilies first it is really good



Bruce R Leech
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