Salsa Recipes Made from Home

Red Chili Sauce

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z



General Salsa Making Tip: Always use fresh spices. The full flavor and strength of spices deteriorate over time.


Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z

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Red Chili Sauce

1 Cup Chili Paste -- (See below)
1 Whole Chili, jalapeno
1 Tablespoon Bacon Fat
2 Whole garlic,Clove,Raw -- Minced
1/2 Teaspoon Salt
1/2 Teaspoon Oregano
1/4 Teaspoon cumin, Ground
1/4 Teaspoon Cinnamon,Ground
1/4 Teaspoon Black Pepper
1/8 Teaspoon Cloves,Ground
1 Cup Chicken Stock,Canned,Prepared

Melt the lard in a skillet, stir in the garlic and remaining seasonings, and heat 2 to 3 minutes. Add the chili and blend to a smooth puree. In a saucepan combine the meat stock and chili puree and simmer 5 to 10 minutes to blend flavors. Use reserved chili liquid if needed to thin your sauce.

Chili Pulp

8-10 large dried New Mexican Chili pods Toast chilis lightly in a skillet or in a 250 degree oven for about 10 minutes. Under cold running water (WEARING GLOVES), remove their stems and all seeds. Cover the pods with boiling water and let them soak for 30 minutes. Drain them, reserving the water, and put them into a blender with a little of the liquid; then blend until smooth.

Makes 1 cup

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