-5 small dried red Pequin or other similar chillies, crumbled
3 Tbsp. Boiling water
1 can, peeled tomatoes, chopped and drained but with the juice reserved.
(could use crushed tomatoes if you don't have a blender.)
1/4 cup vegetable oil
1 finely chopped onion
2 garlic cloves, crushed
2 Tbsp. tomato paste
1 tsp. ground cumin
1 1/2 tsp wine vinegar
1/2 tsp sugar
Instructions
Put the chillies, water and chopped tomatoes into a blender and blend to a smooth puree. Pour into a jug and set aside.
Heat the oil in a saucepan. Add the onion and garlic and fry until they are soft. Stir in the tomato mixture, the reserved tomato can juice and the remaining ingredients, and bring to the boil. Reduce th heat to low, cover and simmer the sauce for 10 minutes.
The sauce is now ready to be added to other ingredients, or to be served.
Originally Submitted
11/11/2013
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You can add this Salsa de Chile Rojo (Red chilli sauce) recipe to your own private DesktopCookbook.
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