Red Chili Sauce
Recipe: Red Chili Sauce NEW
Use this chili sauce several ways. You can serve it with tamales or other Mexican dishes. You can grill a steak and dip your steak in it like it’s a steak sauce. Serve with chicken for a healthy, light Mexican entrée or even pour some over broccoli!
Serves 4 – 6 as an entrée or appetizer sauce
2 Tbl of olive oil
1 small white onion chopped
1 tsp of paprika (I used Hungarian smoked paprika)
2 garlic cloves, minced
2 fresh red chilies seeded and minced.
A note on red chilies. The ones I used are really over-ripe jalapeno chilies. They are not all that hot when they completely ripen. You can also use a Fresno red chili. In this case use just one. Be careful if you decide to use the tiny, fire-hot Asian chilies. They will work but your sauce will have a major kick to it. Be careful when handling the chilies. Either use rubber gloves or wash very thoroughly after you cut them. I try not to touch the seeds or the membranes inside the chili. That’s the major hot spot. Also, don’t rub your eyes.
3 Tbl of tomato paste
One quarter cup of dry white wine
1 – 15oz can of chopped tomatoes. You can use the ones with Mexican spices or plain
1 Tbl of sherry vinegar
1 tsp of sugar
Heat the oil in a medium-sized saucepan. Add the onion and cook until the onion is soft. Maybe 5 minutes on medium. Then add the paprika, garlic, chili bits and cook for 2 – 3 minutes more. Add tomatoes, (don’t drain them), wine, paste, vinegar and sugar. Cook for 10 minutes more until thickened.
Let cool slightly. Then transfer half of the sauce to a blender and whiz until smooth. Be careful not to splash the sauce or you’ll burn yourself. Stir the two mixtures together in a bowl. Add salt if you think it needs it.
Your warm chili sauce is ready to serve.
This sauce would also taste great cold in summer. You can use it as a special salsa with chips or just serve it over a grilled piece of fish. See how versatile it is?
Enjoy. Cheers! Zola
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