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The most versatile Chili Sauce ready for anything

By Tenpoundbass follow Tenpoundbass   2021 Apr 28, 7:47am 122 views   3 comments   watch   nsfw   quote   share    


I have a great chili sauce that I'll make up a batch every few months and keep on hand. It's great for making Chili in less than an hour.
I spread it over a hot dog, for that authentic Chili hotdog taste, without the sloppy runniness that you normally get from hotdog chili.
It also makes great beef tacos and even better fish tacos. As well as used as a table condiment to eat with what ever you would like a little spice on the side.

Fresh Peppers
4 large Poblano
8-10 Serrano
4 large Cubanelle
7 Jalapeno

Dried Peppers
4 Puya Chili Pods
5 Guajillo Chili Pods

Grill the fresh peppers until they get soft and moist, just a little browning, so grill them on indirect heat.


Soak the dried peppers



The grilled peppers ready to go



After the dried peppers have soaked, pull from the water but don't toss the water just yet, might need some liquid.
Cut the top off the chili pods and discard the seeds, place in a good processor, add 4 cloves of garlic, 1tblspn of Cummin seeds, 2tblspn Olive Oil, 1tspn salt and pulse it until it is a fine puree.



Next pull the tops from the grilled peppers and discard the seeds, try to keep the pepper juices in the pepper, and toss in a blender.





When all of the peppers are in pulse blend until smooth, you may need to add a little of the pepper water you soaked the pods in, add a little at a time.



Pour in the red pepper puree you made from the chili pod and continue blending.
Then pour contents into a sauce pan, and cook on low heat for 2 hours stirring occasionally.



Place in a container and keep in the fridge, it will keep 3 to 4 weeks or even more if you didn't open it and use it much.
If you don't do the slow cook at the end, it wont keep as long, also it allows all of the flavors to blend doing the second cooking.
1   just_passing_through   ignore (7)   2021 Apr 28, 8:47am     ↓ dislike (0)   quote   flag      

Dude, you're killing it with the great recipes this week!
2   WookieMan   ignore (7)   2021 Apr 28, 9:27am     ↓ dislike (0)   quote   flag      

I'll have to try this. I like spice. Thanks.
3   Tenpoundbass   ignore (16)   2021 Apr 28, 9:59am     ↓ dislike (0)   quote   flag      

WookieMan says
I'll have to try this. I like spice. Thanks.


If you grill about 7 extra jalapenos you can make a wonderful Peruvian Green Hot pepper spread.



The process for this is as follows.

Take the top and seeds off 7 grilled Jalapenos place in blender
add 4 to 5 garlic cloves
1/2 cup chopped cilantro
1tspn Salt
2 tblspn Olive Oil
1/2 thick by 2 inches wide, by 4 inches long, slab of Feta Cheese, I would guess about 2 oz.
1 full size or two half size, or 4 single squares, basically one whole Saltine cracker.
Puree until smooth in the blender.
Place in sauce pan and simmer on low for about 30 minutes or until all of the bits of feta cheese has melted away.

This is great on good bread, or to eat with BBQ chicken and other grilled meats.

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