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Mexican Red Chili Sauce

Mexican Red Chili Sauce

It has been such a busy week that I am just now posting. Today I decided for something simple. So many recipes that I make involve a couple of simple basics like our jars of canned tomatoes or a roux. Today's recipe is the red chili sauce used in many of my husband's grandmother's recipes. I love her spicy chili recipes most in the colder months. From the first time I met her about 6 months after we started dating I've always felt a connection to her. She is one of those people who is a kindred spirit that has been there for me through my marriage, motherhood, relationship with God, and journey as a woman. But as any outsider of a Mexican-American familia knows once you're granted entry to help in the kitchen and recipes...you're in. The first time my husband took me to his grandparents' home (after we were engaged mind you) his uncles "lovingly" called me guera, which is slang for white girl, but no one ever called me that after Nana let me help in the kitchen. The best thing about this sauce is that you can make it quick and freeze or use right away!

Ingredients

Dried Red Chili Peppers - you can find these in the bulk section in many food stores. Make sure you get spicy ones or if you're a wimp like me get mild and spicy!

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I found some beauties!!

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Step One is just to cut off the stems and seed the Chilis.

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Once you're done it will look like this. While you're doing this have a big pot of water on the stove to boil.

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When you're done and the water is boiling remove the water from the heat and submerge the chilis for 5-8 minutes depending on the amount you have.

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Take the chilis out and they should be soft and bright red. I laid them on a tea towel because I had too many and needed to do the next step in batches.   Place the chilis about 6 chilis at a time in a blender with a cup of water and liquify. Don't season! You will add seasonings depending on the recipe when you use them.

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At this point you can add the seeds back in. Depending on how spicy you want it that is how much of the seeds you use although I never use them all. You can use the sauce directly or put in baggies and freeze! Happy Cooking!!

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