Red Chili Sauce
Ingredients
Scale
- 4 oz. Dried Red or Dark Mild Chilies (Ancho and Cascabel), stems and seed removed
- 2 tablespoons olive or peanut oil
- 4 cloves of garlic, smashed and peeled
- 1 small onion, diced
- 2 cups tomato sauce, fresh or canned
- 4 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon liquid smoke
- 1 teaspoon vegan Worcestershire sauce
- t teaspoon red wine vinegar
- 1 tablespoon soy sauce
- Smoked sea salt, to taste
Instructions
- Using rubber gloves, remove the stems and seeds from chilies.
- Toast chilies in a cast iron skillet being careful not to burn them.
- Transfer to glass bowl and cover with boiling water. Drain water after steeping for 10 minutes.
- While chilies steep, sauté onion and garlic until starting to brown. Stir in tomato sauce, vegetable broth, liquid smoke, Worcestershire sauce, and red wine vinegar.
- Bring to a simmer for a few minutes.
- Transfer to blender jar and blend with softened chilies until smooth.
- Return to pan. Taste and add soy sauce. Taste again and add smoked sea salt as needed.
- Simmer, stirring frequently, until thickened, for 10 – 15 minutes. Remove from heat.