Chili Sauce

My latest round of experiments (or my obsessions reeally) are all about chili peppers. I am testing a variety of them, totally enjoying the fragrances and that wonderful umami taste. Turning chilis into a sauce has proven so deliciously versatile! It adds depth to soups, it worked well to use as a base for pasta and pizza sauces, and it made for a great spread for sandwiches. This sandwich pictured here turned out amazing, mixing this chili sauce with black beans, and using my own plant cheese, I now have a new favorite sandwich. I know that these chili peppers are not in everyone’s pantry but they are available even online. I totally recommend playing around with them, it is quite rewarding 😉 Here is the recipe for the chili sauce I made:

#vegan #plantbased #sauce #pepper #chili #spread #umami

Chili Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauce
Cuisine: Vegan
Serves: 2 cup
Ingredients
  • 10- 15 dried chili peppers (I used a mix of Ancho, Guajillo, New Mexico, Anaheim)
  • 4 cups of boiling water
  • ¾ cup olive oil
Instructions
  1. First put rubber gloves on to protect your hands as the chilis may irritate and burn your skin.
  2. Remove the stems and seeds of the chili peppers.
  3. Wash the peppers and place them in a large bowl. Pour boiling water to cover.
  4. Let the peppers sit in hot water for 30 minutes.
  5. Drain the peppers, but reserve ½ cup of the water.
  6. Blend the peppers, olive oil and the ½ cup water your reserved in a blender until smooth.

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