Red Chili Sauce

Name: Red Chili Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American, TexMex
Ingredients: 13 dried Hatch Red chili pods, seeded and stems removed; 5 1/2 cups water; 5 garlic cloves, roughly chopped; 1 teaspoon salt, or salt to taste; 3 tablespoons oil; 3 tablespoons flour; 1/2 onion diced; 1 teaspoon granulated garlic; 1 teaspoon granulated onion

6 steps

Prep:10minCook:30min

This recipe was passed down to me from my Step-Grandmother, Melanie. I was so lucky to have had her come into my life, sharing her best recipes with me. This recipe is for a red chili enchilada sauce that can be used in various dishes. This sauce is spicy, heavy on the garlic, and so incredibly comforting.

Updated at: Thu, 17 Aug 2023 09:48:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1046.9 kcal (52%)

Total Fat58.3 g (83%)

Carbs127.7 g (49%)

Sugars2.3 g (3%)

Protein27 g (54%)

Sodium2414.3 mg (121%)

Fiber43.9 g (157%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

13dried Hatch Red chili pods

seeded and stems removed

5 ½ cupswater

1 teaspoonsalt

3 tablespoonsflour

0.5onion

diced

1 teaspoongranulated garlic

1 teaspoongranulated onion

Instructions

Step 1

Remove the seeds and stems from the red chili and put them in a sauce pan with 3 1/2 cups of water, cover and bring to a boil.

Step 2

Simmer the chili for 20 minutes.

Step 3

After the chili becomes soft remove the pods from the stove and put them into the blender with the cooking water included. Blend until smooth and set the purée aside.

Step 4

Dice 1/2 medium onion and sauté until translucent in 3 tablespoons oil.

Step 5

Sprinkle 3 tablespoons of flour onto the onions and mix thoroughly to form a rye. Cook for a couple of minutes until the room becomes golden brown.

Step 6

Add the red chili purée to the rue and stir in 2 additional cups of water. Cover and simmer for at least 1 hour.