Red Chile Sauce

[Guest guest]

I haven't made a new hot sauce in a bit, and I wanted to try and

capture the smokiness of dried chilies. This sauce is quite

flavorful and has its own personality, so it would be perfect as a

sauce over beans, enchiladas, rice, or a million other things. Check

out the finished recipe at http://www.28cooks.com

 

Red Chile Sauce

2 1/4 c water

15 dried thai chilies

1 1/2 tbsp olive oil

1 clove garlic, minced

1 tbsp flour

1 tsp white vinegar

1/4 tsp dried basil

1/4 tsp cumin

1/2 tsp salt

 

Place water and chilies in a small saucepan. Bring to a boil. Remove

from heat, cover, and allow to soak for 45 minutes. Place chilies

and 1 cup of soaking liquid in blender or food processor. Process

for 2-3 minutes. Turn into a sieve and rub through sieve into bowl

to eliminate small bits of peel. Rinse blender with an additional 1

cup soaking liquid and pour over remaining pulp in sieve.

In small saucepan, heat oil over medium high heat. Add garlic, and

saute 30 seconds. Add flour, and whisking well, cook for 1 minute.

Slowly add pepper liquid and remaining ingredients. Bring to a boil,

lower heat, and simmer for 30 minutes, until thick. Allow to cool,

and serve over rice, beans, or anything that could use a little

spiciness.

Enjoy!

Christiane