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Salsa de Chile Rojo (Red Chilli Sauce)
Salsa de Chile Rojo (Red Chilli Sauce) is a traditional Mexican recipe for a classic sauce of chillies in a tomato base flavoured with garlic, tomato puree, cumin seeds and red wine vinegar. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Red Chilli Sauce (Salsa de Chile Rojo).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesSauce RecipesVegetarian RecipesSpice RecipesVegetable RecipesSpain Recipes
This is a classic Mexican red chilli sauce that, traditionally, is made with pequin, a small, hot chilli. However, if you want a slightly milder sauce you could substitute ancho, a mild but pungent chilli.
Ingredients:
5 small, dried, red pequin chilli
3 tbsp boiling water
425g tin of peeled tomatoes, chopped and drained (reserve the juice)
50ml vegetable oil
1 onion, chopped
2 garlic cloves, crushed
2 tbsp tomato purée
1 tsp ground cumin seeds
1 1/2 tbsp red wine vinegar
1/2 tsp sugar
Method:
Combine the chillies, boiling water and chopped tomatoes in a blender. Process until smooth, then turn into a jug and set aside.
Heat the oil in a saucepan. Add the onion and garlic and fry until soft. Stir in the tomato and chilli mixture along with the reserved juice from the tomato tin. Add the remaining ingredients and bring to a boil.
Reduce the heat to low, cover the pan and simmer the sauce gently for 10 minutes.
The sauce is now ready. It can be used as dipping sauce, as the base for other dishes or as a sauce for enchiladas or for cooking fish.
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