Easiest Way to Prepare Appetizing Red chile pepper sauce

Red chile pepper sauce. Check Out Peppers Sauce On eBay. Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree. Add dry mustard, salt, cloves and vinegar and combine.

Wash pork chops and set on paper towels to dry. Wet a small tea towel, then wrap. Return the blender and repeat the recipe until all of the peppers have been blended and strained, and you're left with a delicious, vibrant, and spicy red chile sauce. Sie können kochen Red chile pepper sauce using 11 ingredients and 12 steps. So geht's dir erreichen es.

Zutaten von Red chile pepper sauce

1. Bereiten 30 of or so dried Chile Guajillo pods.
2. Bereiten 2 of small white onions.
3. es ist 1 of large poblano pepper.
4. Bereiten 3 of lg. Cloves of garlic.
5. Bereiten 2/3 cup of corn or canola oil.
6. es ist 2/3 cup of flour.
7. es ist 8 oz. of Tomato sauce.
8. Bereiten 6 cups of water.
9. es ist 2 of tbl. Spoon oregano.
10. es ist 2 of beef bouillon.
11. es ist of Salt to your liking.

Pour in the blended chile mixture, then add oregano and salt. Puree the remaining chiles with the remaining water and pour it into the sauce in the pan. Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers.

Red chile pepper sauce Anweisung

1. Stem and deseed all your peppers. I wear latex disposable gloves for this if you don't make sure to wash your hands throughly and try not to rub your eyes..
2. Wash your peppers really well under cold water..
3. Add six cups of water or enough to cover all your peppers..
4. Add beef bouillon and bring to a boil. Stir and reduce heat to med/low and simmer for 1 1/2 hours or untill water almost cooks completely off..
5. Should look something like this about a cup and a half of liquid left. Remove from heat and let cool down a bit..
6. Roast onions and pepper with whole unpeeled garlic at 400 degrees for about 30 mins or untill they start to gain some charring on the vegetables. For the garlic snip the end off and place in foil with a dash of oil and make a pouch..
7. You can use a regular blender or a hand blender like I am using entirely up to you. Blend all your peppers untill smooth and consistent. After this some people push the mixture through a sieve to collect the little bits of skin and seeds if there are any but I personally by-pass this all together..
8. Now add your tomato sauce and charred vegetables in and continue to blend untill well incorporated..
9. Now in a pan large enough to hold all of your sauce. Preheat pan to med. heat and add your oil then slowly add your flour and stir for about 5-6 mins to make a light roux and cook the floury taste out..
10. Carefully add your pepper sauce in to your roux stirring all the time untill all is incorporated. Add your oregano and simmer for 20 mins..
11. Now taste and check for salt content add if desired but remember we used the beef bouillon witch in itself is quite salty..
12. Hope you all enjoy. Making chicken tamales today so look for that recipe soon. They are very time consuming but well worth all the effort..

You can kick up the spiciness by adding more arbol chile pods. Rinse chiles and split open, discarding stems, seeds, and ribs. The Guajillo is one of the most popular chili peppers in Mexican cuisine. It is the dried form of the mirasol pepper. The peppers are grown then dried, and are then called guajillo peppers.