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Basic Red Chili Sauce




Source of Recipe


Linda k. Leone..12/14/2005 (adapted)


Recipe Introduction


Use for enchiladas, or serve with meats.


List of Ingredients




6 Anaheim peppers, roasted and in small dice
2 cloves garlic, pressed
1 tsp oregano
1/4 tsp cumin
1 tsp salt
16 oz tomato sauce
1 C water
2 T olive oil
1 piece of mandarin orange peel, the size of a half dollar
1 T brown sugar,heaping

Recipe



Roast peppers in oven, Place chile peppers about six inches beneath the broiler on cookie sheets or on the baking rack. Use tongs to turn the chile peppers as they darken. When using the broiler, keep a close eye on the chile as they may go from blistered to burnt very quickly.
The idea of charring is to blacken and blister the skin without burning the flesh. When chile skin is charred, it should wrinkle up and become almost paper-like as it pulls away from the soft flesh. Place in damp towels or paper bag to steam for 15 minutes. Peel skin and cut chilis open to remove seed and membrane. (unless you like it really hot). Combine all and puree in blender or processor.