Red Chili Powder Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
: ***** NONE *****
Rinse chiles with cold water, dry. Place chiles on baking sheet. Bake
at 350 degrees for about 2 minutes, until stiffened, turn frequently.
Cool. Remove and discard stems, seeds, inner veins and any dark
spots. Place chiles in electric blender, process at high speed until
ground. Sieve powder to remove large flakes, if desired. Store in a
cool, dark place or freeze.
Recipe By :
From: Marina
Title: RED CHILI SAUCE
Categories: Mexican, Sauces
Yield: 12 Servings
16 ea Dried red chili pods
1 ea Hot Water
2 ea Cloves garlic
1 ea Salt to taste
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter
chili leave some veins. Rinse with cold water and soak in hot water
for one hour or until soft. Place the pods in an electric blender (or
food processor) and add enough water to almost cover them, leaving
about two inches headspace. Blend until smooth and skins disappear,
about 2-3 minutes. If sauce seems to be too thick, add more water and
blend for another 1 minute or until skins disappear. Add 2 cloves
garlic and process until well blended. Salt to taste.
Source from luhu.jp
Rinse chiles with cold water, dry. Place chiles on baking sheet. Bake
at 350 degrees for about 2 minutes, until stiffened, turn frequently.
Cool. Remove and discard stems, seeds, inner veins and any dark
spots. Place chiles in electric blender, process at high speed until
ground. Sieve powder to remove large flakes, if desired. Store in a
cool, dark place or freeze.
Recipe By :
From: Marina
Title: RED CHILI SAUCE
Categories: Mexican, Sauces
Yield: 12 Servings
16 ea Dried red chili pods
1 ea Hot Water
2 ea Cloves garlic
1 ea Salt to taste
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter
chili leave some veins. Rinse with cold water and soak in hot water
for one hour or until soft. Place the pods in an electric blender (or
food processor) and add enough water to almost cover them, leaving
about two inches headspace. Blend until smooth and skins disappear,
about 2-3 minutes. If sauce seems to be too thick, add more water and
blend for another 1 minute or until skins disappear. Add 2 cloves
garlic and process until well blended. Salt to taste.
Source from luhu.jp
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