Mexican Red Chilli Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.3 kg chilli pepper (s), fresh, red
- 3 medium onion (s)
- 4 teaspoons garlic, grated
- 4 tablespoon vinegar
- 3 tablespoon lime juice
- 1 kg tomatoes, passed
- 4 teaspoons Worcestershire sauce
- 2 tablespoon smoked salt
- 1 teaspoon nutmeg, grated
- 250 ml agave syrup
Print Recipe
Pin Recipe Instructions
- First of all, a few safety tips. Wear gloves, use the extractor hood, tilt the window, do not inhale vapors, do not hold your head over the pot.
- Wash the chillies thoroughly, drain them and remove the stems. Cut into pieces approx. 2 cm in size. Roughly dice the onions and sauté in oil until translucent. Add the chillies and cook for about 8-10 minutes. Deglaze with vinegar, lime juice and Worcester sauce and add the grated garlic. Let simmer for about 10 minutes. Add agave syrup, tomato puree and the remaining ingredients and simmer for another 15 minutes over low heat, stirring occasionally.
- Puree everything well with the hand blender and cook for another 10 - 15 minutes, stirring constantly, until it is nice and thick.
- Pour the hot sauce into boiled glasses, after cooling the sauce can be kept for several months.
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