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chili sauce (enchillada) June 8, 2009

Posted by marksun in chili, mexican.

Been experimenting with dried chili pods – pasilla, various mexican type peppers from the southwest.  Todays version with dark red pasilla peppers.    Use the resulting sause where you’d use chili powder, but the sause is a lot more versatile than that.  The result is a thick chili paste.  How hot? — depends on your peppers so I have no idea.

Soak six or seven pasilla pepper pods soaked in 3 cups water in a bowl for about an hour.  We’re going to reserve the water for cooking.  Then break them open and discard seeds and stems.

Small/med round onion chopped.

1 T+ coriander ground  ( take the whole seed and grind in a coffee grinder)

1 T cumin seeds ground

3 or 4 cloves of garlic, peeled, and chopped

1/2 C or more of the water  from the chilis

Blend into a paste to make the basic chili sause.  Use this in place of chili powder – use a lot more than you’d normally use of powder for chili though.

Combine with the best broth you have around, or water.   Notice there is no salt.  You may want to season to taste depending on your broth.  Today, I’m trying a packet of Lipton Onion Soup (powerder) to make the broth – no problem with too little salt here.

To make enchillada sauce, you would want more broth, then a flour/water paste to thicken a bit.

Another approach, which I haven’t tried yet is to use  beef, chicken or turkey drippings from a roast that you’d normally make a gravy with and combine that with floud to make a rue.  Then add the chili sauce to make the real sauce.  That sounds good.



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