There is a mystique applied to sauces in general, and when it comes to chilis, even more so. Chili Sauce is as individual as the cook who makes it. I enjoy consistency in cooking, and have made this recipe a few hundred times with the same response: “yummy”.
You can find the red chili pods in grocery stores or a Latin/Mexican market. Make sure they are bright red. If you buy them from the bulk bin, make sure to rinse them off before cooking. They tend to get dusty.
I prefer New Mexico Red Chili pods, but if you can’t find them, dried red chilis will do. Medium or hot is your choice.
Ingredients
8-10 red chili pods with stems and seeds removed
8 cloves garlic whole
1 onion chopped
Water to cover
1-2 tbsp Lime juice
1 tsp Salt
Process
- Place all ingredients in a stock pot and cook until the pods and onions are soft. (Approximately 1 hour)
- Strain out the liquid and reserve. Pull out any stems or seed cores you find. Puree the chilis in a blender, adding the reserved liquid a little at a time. Add lime juice and salt. If you want, you can strain the sauce. The sauce turns a brilliant red when you do this.
- This is the sauce I use for Tofu Chili Tacos.
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