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
- 5 Small dried red pequin or other similar chillis crumbled
- 3 Tbs Boiling water
- 14 oz Canned peeled tomatoes chopped and drained but with the juice reserved
- 2 floz 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
Instructions
- Put the chillis, water and chopped tomatoes into a blender and blend to a smooth puree. Pour into a jug and set aside.
- 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.
- The sauce is now ready to be added to other ingredients, or to be served.
Notes
makes about 600 ml (1 pint)
Calories: 765 kcal
Carbohydrates: 54 g
Protein: 10 g
Fat: 61g
Saturated Fat: 9 g
Trans Fat: 1 g
Sodium: 610 mg
Potassium: 1840 mg
Fiber: 10 g
Sugar: 30 g
Vitamin A: 2798 IU
Vitamin C: 374 mg
Calcium: 218 mg
Iron: 9 mg