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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Red Mole chili sauce (w/Thai chilies)

    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 :
    [/URL]

    Bon appetite.
    Last edited by kingkoch42; 08-19-2013 at 04:02 AM. Reason: Photo changes
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Sounds good.
    Jim

  3. #3
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Thanks for sharing the recipe.!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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