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Red Chilli Sauce (Salsa De Chile Rojo)

There are several distinctive types of chilli used in Mexican conking, ranging from mild to fiery hot. The types most usually used in this classic sauce are ancho, a mild but pungent chilli or pequin a small, much hotter variety. Pequin or other small dried red chilli has been suggested for the recipe given below, but if you prefer to substitute ancho chillis, double the quantity and soak them in boiling mater for 30 minutes before draining and using. This sauce is used in many ways?as an accompaniment to tortillas, tacos, or enchiladas, or either served with meat and poultry or cooked with them.

ingredients

about 600 ml (1 pint) 2 1/2 cups
5 Small dried red pequin or other similar chillis, crumbled
3 Tbs Boiling water
425 g (14 oz) Canned peeled tomatoes, chopped and drained but with the juice reserved
50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Onion, chopped
2 Garlic cloves, crushed
2 Tbs Tomato puree (paste)
1 tsp Ground cumin
1 1/2 Tbs Wine vinegar
1/2 tsp Sugar

method

1. Put the chillis, water and chopped tomatoes into a blender and blend to a smooth puree. Pour into a jug and set aside.

2. Heat the oil in a saucepan. Add the onion and garlic and fry until they are soft. Stir in the tomato mixture, the reserved tomato can juice and the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer the sauce for 10 minutes.

3. The sauce is now ready to be added to other ingredients, or to be served.

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