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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Red Chili Sauce (see note below) Recipe

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This recipe for Red Chili Sauce (see note below) is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Big bag of dried California red chili pods
Big bag of New Mexico chili pods
Large onion
12-14 garlic cloves
6 T Knorr Chicken Boullion
Directions:
Directions:
Break off both sides of chili’s. Add to a pot of water and boil until very tender. This step may take a few pots depending on the size of pots.

Next add chili’s to a blender 3/4 full. Add 4 cloves of garlic, 2 T chicken bouillon and 1 1/2 cups water. Turn to purée for 4 minutes. If not completely smooth, purée another 2 minutes. When done, complete this step until all chili’s are blended. Then add to a large pot until done.

Cool and store in mason jars. Refrigerate.
Personal Notes:
Personal Notes:
We use this chili to make red chili tamales, but is also the base sauce for Chili Colorado or homemade enchiladas, menudo, pozole, carne de Romo and chili quilts. It can be made and frozen for later use. Also yummy on eggs. If you make this, you’ll ever buy canned again!

 

 

 

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