View Full Version : Red Mole chili sauce (w/Thai chilies)

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 :

What it looks like before cooking:

A little closer :

Real close :

Bon appetite.

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

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