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Red Chili Sauce




Source of Recipe


Linda K. Leone


List of Ingredients




10-12 whole dried ancho chilis
1/4 of a chipotle in adobo sauce
3 C hot water
3 cloves garlic, pressed
1 mandarin orange peel
1 tsp mexican oregano
1/4 tsp ground cumin
1 heaping T brown sugar
1 tsp salt
1 8-oz can tomato sauce
2 T oil

Recipe



Roast chilies in oven at 375 degrees until charred and blistered all over. Cool in a paper sack to steam. Scrape skin from chilies. Split the chilies and scape out seeds and veins. Leave some if you like it extra hot. Cover with hot water for 1 hour. Do not discard water. Place chilies garlic and orange peel with 1 C hot water in blender, blend until smooth. Combine with remaining water and rest of ingredients in a stock pot. Simmer, uncovered 10 minutes to blend flavors. Makes enough for 1 dozen enchiladas.

My husband likes the flavor of this sauce if the enchiladas are baked the day before and then reheated as the flavors meld and mellow. The heat does not.