This homemade red chili sauce is the perfect condiment for Mexican dishes.
material:
- 20 New Mexico red chili pods (dried)
- 1/4 medium-sized white onion
- 2 cups of water
- 1 can tomato sauce (225g)
- 2-3 cloves of garlic
- Garlic powder 1/2 teaspoon
- 1/2 teaspoon onion powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Preparation:
Preheat oven to 250 degrees Fahrenheit.
Place the chili pepper pods on a baking sheet and cook for 20 minutes, turning the chili peppers halfway through cooking.
Once the chiles are cool enough to handle, use disposable gloves to remove the stems and seeds.
Place the chili peppers and onions in a large pot and cover with water.
Once it boils, lower the heat, cover and simmer for about 10 minutes.
Strain the chile if desired, or reserve 2 cups of water for mixing.
Carefully remove the chili peppers and onions from the pot and place them in a blender.
Add remaining ingredients and mix until smooth.
