This sauce was part of the main dish for our evening of Art (November)
Homemade roasted chilli sauce
a collection of dried chilis (guanjo, ancho, chile de arbol, chipotle, etc...), amounting to a one-layer pan full
4 cloves of garlic
1 onion, chopped
1/3 cup vinegar
salt to taste
Toast chilis in a dry pan for 4-5 minutes until they are warm, toasted and generally activated. Remove seeds and stems from roasted chilis, and put into a pot with 1 cup of water, onion and garlic. Boil 15-20 mins until all is soft. Pour mixture into a blender and whiz up. Add in vinegar and salt and blend up. Serve with quesadillas, mix into fresh salsa, etc... Lasts for many days in the fridge.
Homemade roasted chilli sauce
a collection of dried chilis (guanjo, ancho, chile de arbol, chipotle, etc...), amounting to a one-layer pan full
4 cloves of garlic
1 onion, chopped
1/3 cup vinegar
salt to taste
Toast chilis in a dry pan for 4-5 minutes until they are warm, toasted and generally activated. Remove seeds and stems from roasted chilis, and put into a pot with 1 cup of water, onion and garlic. Boil 15-20 mins until all is soft. Pour mixture into a blender and whiz up. Add in vinegar and salt and blend up. Serve with quesadillas, mix into fresh salsa, etc... Lasts for many days in the fridge.