Monday, February 18, 2013

Chili base


I use this base for chili, enchiladas, all kinds of stuff

Get some dried chilies.  Whatever floats your boat


I like to pull the stems off and get as many of the seeds out as possible before proceeding


Bring a pot of water to a simmer and throw the chilis in.  I use the pasta strainer to keep them all under water.  Let it simmer until it's all soft and pliable.  Around 10 minutes.


While that simmers, I toast up some garlic.  You can also toast up some nuts (pepitos, walnuts, whatever) to add a nutty flavor.



Then throw them into a food processor or blender with; the garlic/nuts, enough stock (chicken, veg, etc) to get it wet, and maybe some of the water it was simmering in.  Let it go until it's all mashed up.



Strain it



Now get a skillet, add some oil and spices.  I like cumin and cinnamon.  Toast up the spices then add the sauce.  Let it simmer while stirring for ~10 minutes.  Hit it with salt to taste and maybe a little sugar.




A few notes, this will stain plastics and cloth.  And remember not to touch any mucous membranes after you make this.  Don't put in your contacts.  And definitely do not rub one out.  Unless that's your thing, then more power to you.