Mild Mexican/Southwestern US Mild Chilli Sauce

Preparation info
  • Makes

    900 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This is the basic method of preparation for turning large dried red chillies into the red-brown sauce that is used throughout Mexican and Southwestern cuisine - to stew meats, poultry, seafood, to dip tortillas, or simmer eggs. The choice of chillies is what gives the sauce its individual and complex character. You can use a combination of chillies for a mysterious depth, or limit it to one type of chilli - say the ancho - for a sauce that tastes distinctly of that particular pepper. These