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  1. #1
    Join Date
    Aug 2011
    Vergeroux, France

    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 :

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

  2. #2
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    Sounds good.

  3. #3
    Join Date
    Sep 2008
    San Jose, California, United States


    Thanks for sharing the recipe.!

    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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