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Red Chile Sauce

Posted Oct 29 2013 11:28am

  • 2 oz. dried chilies, stems removed
  • 3 cups water
  • 1 package onion soup mix
  • 1/2 tsp dried oregano
  • 1/4 tsp allspice
  • 1/16 tsp ground cloves
  • 1 tsp toasted cumin seeds
  • 1 tbsp coconut oil
  • 3 cups canned tomato
  • 5 big cloves garlic
  • 1/4 cup red wine vinegar
  • 1/2 cup cilantro

Method:

  1. Toast the chilies over medium heat in a large skillet for 3-5 minutes.
  2. Add the water, soup mix,spices. and coconut oil.
  3. Cover and bring to a simmer for 20 minutes, then add the tomatoes and garlic and cook for 5 minutes.
  4. Transfer mixture to a blender; add the vinegar and cilantro and blend until combined. 


Taste ..  you have to make sure it's yummy!


I can tell this sauce needs to chill overnight so the flavors can really get to know each other, but it's pretty darn good now!  The Boyfriend has requested Enchiladas...  so I will be making them for dinner.

Here are links to some of my other Hot Sauces
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