Red Chili Sauce

This is a basic sauce that can be used to make many Mexican dishes, such as Pozole and Enchiladas. I prefer to use peppers that are not spicy, but that is really up to each person. The taste of this homemade sauce is far superior to the processed sauces that often have chemical ingredients to preserve them.


Yields16 ServingsPrep Time10 minsCook Time20 minsDifficultyBeginner

Ingredients

 5 dried, non-spicy red California chili pods
 3 medium ripe tomatoes
 1 onion split into quarters
 2 cloves garlic
 salt to taste

Instructions

1

Wash the chilies and remove the seeds.

2

Boil chilies with tomatoes, onion and garlic. Boil for about 15 minutes until vegetables become soft.

3

Put everything in the blender using the amount of liquid needed to achieve your desired consistency.

4

Add the salt and vegetarian seasoning.

5

Blend all until well combined, adding more water if necessary.

6

Pass the sauce via a fine sieve.

Nutrition Facts

Serving Size 2 tbsp

Servings 16


Amount Per Serving
Calories 59
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 727mg31%
Total Carbohydrate 9.9g4%
Dietary Fiber 3.3g14%
Sugars 3.1g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 5 dried, non-spicy red California chili pods
 3 medium ripe tomatoes
 1 onion split into quarters
 2 cloves garlic
 salt to taste

Directions

1

Wash the chilies and remove the seeds.

2

Boil chilies with tomatoes, onion and garlic. Boil for about 15 minutes until vegetables become soft.

3

Put everything in the blender using the amount of liquid needed to achieve your desired consistency.

4

Add the salt and vegetarian seasoning.

5

Blend all until well combined, adding more water if necessary.

6

Pass the sauce via a fine sieve.

Red Chili Sauce
María Hummel

María José Hummel is a nutritionist, health educator, and a currently finishing a PhD in natural medicine with an emphasis on nutrition and natural remedies. María José has been certified by the American College for Lifestyle Medicine and has completed the plant-based nutrition certificate from the T. Colin Campbell Center for Nutrition Studies at Cornell University. She is also an international speaker and author, with nearly two decades of experience providing dynamic presentations and education on nutrition, health, prevention, and vegetarian cuisine. She has appeared numerous times as a guest expert on cooking and nutrition shows on 3ABN, 3ABN Latino, and several other television and radio networks in California. María José is the author of three vegetarian cookbooks, a book about reversing diabetes, and maintains websites in English and Spanish, where she provides free recipes and health information.

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