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kingkoch42
08-19-2013, 02:35 AM
It has been a while since I have posted anything so I will play a little catch-up. Did this last year.


Red Mole/Chile Sauce

180 g (6 oz) dried chilies, 1/2 the amount if using fresh Thai chilies
3 cups hot water
1/4 cup tomato paste
1 clove garlic minced
1/4 cup salad oil
1 1/2 tsp salt*
1 tsp oregano
1/4-1/2 tsp cumin
1 tsp sugar

Place chiles in a mortar and crush with the pestle with some of the water to make a paste, place chile paste with the rest of the ingredients in a sauce pan and simmer (don't let it boil) for 10 minutes, stirring occasionally.

Use the sauce on burritos, in enchiladas, pour a little on top of a taco salad or just dip tortilla chips in the sauce, ...come on baby light my fire!

Refrigerate up to one week or freeze to keep fresh longer.

The Thai chilies :
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Red%20Mole/Thai%20chillies/2012-02-23/100_1424.jpg
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Red%20Mole/Thai%20chillies/2012-02-23/100_1425.jpg

What it looks like before cooking:
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Red%20Mole/Thai%20chillies/2012-02-23/100_1433.jpg

A little closer :
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Red%20Mole/Thai%20chillies/2012-02-23/100_1432.jpg

Real close :
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Red%20Mole/Thai%20chillies/2012-02-23/100_1434.jpg[/URL]

Bon appetite.

BYBBQ
08-19-2013, 02:27 PM
Sounds good. :thumbs up::thumbs up:

californiasmokin
08-19-2013, 08:11 PM
Thanks for sharing the recipe.!