Rojo Sauce (Red Chili Sauce)
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 24
ingredients
- 4 ancho chilies (or pasilla chilies)
- 1 (15 ounce) can tomato puree
- 1 medium onion, cut up
- 1 garlic clove, minced
- 1 teaspoon salt
- 1⁄4 teaspoon sugar
- 1 tablespoon cooking oil
directions
- Cut chilies open discard stems and seeds.
- Cut chilies into small pieces with scissors or a knife.
- Place in bowl; cover with boiling water.
- Let stand 45 to 60 minutes.
- Drain.
- Place canned tomato puree in blender container.
- Add the drained chilies.
- Add onion, garlic, salt and sugar to blender.
- Cover and blend until smooth.
- In 1 1/2 quart saucepan combine tomato mixture and cooking oil.
- Cook and stir over medium heat about 10 minutes or until sauce is slightly thickened.
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RECIPE SUBMITTED BY
Multiple Sclerosis patient who loves to cook when health allows. I really miss growing most of my own herbs and vegetables