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Red Chilli Sauce

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Prep Time 15 minutes
Cook Time 30 minutes
Course Sauce
Cuisine New Mexican
Servings 8
Calories 40 kcal

Equipment

  • 1 Oven
  • 1 Small Sauce Pan
  • 1 Knife and chopping board
  • 1 Wand Blender

Ingredients
  

  • 10 red chillies substitute dried New Mexico red chillies for a more authentic recipe
  • 250 ml chicken stock
  • 80 g onion Half an Onion, finely chopped
  • 2 cloves garlic minced
  • 1 tbsp rapeseed oil
  • 1/2 tbsp ground cumin
  • 1 tbsp dried oregano
  • Salt to taste
  • 1 tbsp honey

Instructions
 

  • Remove stems and seeds from chillies
    10 red chillies
  • Toast chillies in the oven for 10 minutes
    10 red chillies
  • Sauté onion and garlic in oil until softened in a small saucepan
    80 g onion, 2 cloves garlic, 1 tbsp rapeseed oil
  • Add chillies to the garlic and onion
    10 red chillies
  • Add stock
    250 ml chicken stock
  • Add in the rest of the ingredients and simmer for 15-20
    1 tbsp dried oregano, 1 tbsp honey, 1/2 tbsp ground cumin
  • Blend everything together using a wand blender
  • Season to taste
    Salt to taste
Keyword Fish sauce, Red Chilli