On Mom & Dad's last adventure, they brought us back a variety of dried chilis. Tonight I decided to break out a bag and make a homemade chili sauce for a chicken enchilada dinner.
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12 long red chiles (dried)
2½ cups water
½ onion, finely minced
2 cloves garlic, finely minced
2 Tbsp. flour
First Prepare the Chili Pods:
- Wearing gloves, take dry chili pods and rinse them in warm water. Remove the stems and some seeds. Place the cleaned chiles in a saucepan, add water, and bring to a boil. Lower heat and simmer for about 10 minutes. Turn off heat and cover pot to allow the chilis to steam for another 10 minutes.
- Pour the mixture into a blender and blend until a smooth puree is obtained or use an immersion blender as shown.
- Strain the puree through a sieve or colander to remove chopped bits of skin and any remaining seeds.
- Now you have a straight chili puree. You could probably use this as is, but I decided to add a little more flavor to it.
- Place oil in a saucepan and sauté onion. When transparent, lower heat, add garlic and sauté for one minute.
- Add flour and mix well.
- Add chile puree and stir for 2 minutes.
- Add water to thin if necessary and salt to taste.
- Simmer 10 minutes.
Earlier I boiled and shredded a few chicken breasts and then tossed it into the sauce to simmer away for a bit.
To me this wound up tasting just like chicken paprikash. Add a little cream or sour cream and it would be chicken paprikash.