Ingredients

How to make it

  • Draw some hot, soapy water in the sink to drop utensils in as you use them.
  • Rehydrate chilis by simmering in boiling water, covered, over medium heat - should take about 5 - 10 minutes. Let cool briefly.
  • Blend chilis and water into paste (an immersion blender with a deep saucepan or Mason jar here works perfectly) until very smooth. Set aside.
  • Puree garlic, onion and some broth or water in whatever container will hold it, to make a loose but smooth paste (use a small chopper or the immersion blender again).
  • Heat oil in shallow pan (10" frypan) and add garlic/onion puree and flour; saute gently to cook flour and puree, but don't burn it, about - 7 mins.
  • Add in chili puree, stir often and bring to low simmer. Cook gently, stirring often. Stir in tomato paste and sugar, and thin with remaining chicken broth or water. (I tend to use the whole can by the time it's ready.)
  • Taste for salt.
  • This can be strained if desired - only takes a few minutes, but is worth it.

Reviews & Comments 5

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    " It was excellent "
    suecake ate it and said...
    Sounds like a good one. Thanks for the post. Love and Laughter Sue
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  • tomkitten 6 years ago
    Very nice. I like that you suggest having soapy water handy, esp. with those hot peppers. I'm definitely a C.A.Y.C. person. (Clean as you cook)
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    " It was excellent "
    jenniferbyrdez ate it and said...
    I'm loving this.
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    " It was excellent "
    minitindel ate it and said...
    VERY NICE
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds great!
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