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Red Chili Sauce





Yields
Makes about 1/2 cup, enough to marinate 1 to 2 pounds meat

Notes: The recipe for this sauce can be doubled. It can also be used to marinate beef or chicken. You can make the sauce up to 2 days before using; cover and chill.

 2 dried guajillo or ancho (sometimes mislabeled pasilla) chilies (about 1/2 oz. total)
 1 peeled clove garlic
 1/2 teaspoon ground cumin
 1/2 teaspoon dried oregano
 1/8 teaspoon ground cinnamon
 1/8 teaspoon ground cloves
  Salt
Step 1
1

Rinse chilies. Snap off and discard stems; shake out most of the seeds. With scissors, working over a 1- to 2-quart pan, cut chilies into 1-inch pieces; drop into pan.

Step 2
2

Add 1/2 cup water, garlic, cumin, oregano, cinnamon, and cloves. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until chilies are soft, 10 to 15 minutes.

Step 3
3

Pour chili mixture into a blender and whirl until smooth. If you have less than 1/2 cup, add water to make that amount. Add salt to taste. Let cool at least 15 minutes.

Step 4
4

Nutritional analysis per tablespoon.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 5.2Calories from Fat 35
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.7mg1%
Total Carbohydrate 0.9g1%

Dietary Fiber 0.3g2%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.