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Wednesday, June 15, 2016

Creamy Red Chili Sauce

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Our Creamy Red Chili Sauce on our Southwest Chicken Tacos

Creamy Red Chili Sauce

This recipe for the creamy red chili sauce goes on our On The Boarder Southwest Chicken Tacos Recipe. This sauce is fantastically spicy and creamy and will make a great addition to any dish that you want to add a bit of heat to. The heat is not so overpowering like Sriracha is, as it is meant to enhance the taco not be the taco. Try it out and let us know what you put it on!

Creamy Red Chili Sauce

Dried Red Chilies

  1. The red chilies need to be dry sauteed to bring the oils to the surface and to really allow the flavors to pop. Be sure to take the stems off but leave the seeds. Saute until they start to gain a bit of blackened color.
  2. Add garlic, onions and a bit of oil and saute until they are translucent.
  3. Add a bit of water to stop the cooking process.
  4. Puree these items together to make a deep red colored smooth sauce.
  5. Add vinegar, sugar and salt to balance the heat and flavor.
  6. Add mayo to make it 'creamy' but you want it to be more red than white.

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