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Red chile pepper sauce
Red chile pepper sauce

Before you jump to Red chile pepper sauce recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Walk up the stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a superb way to get some extra exercise. If you do work on a very high floor, why not get off the elevator a couple of floors early and walk the rest of the way? So many people pick the elevator over climbing even a single flight of stairs. That just one flight of stairs—when taken a few times a day—can be just the extra boost that your system needs.

There are lots of things you can go after to become healthy. Intensive gym visits and directly defined diets are not always the solution. You can do little things each day to improve upon your health and lose weight. Make shrewd choices every day is a great start. Looking to get in as much physical exercise as possible is another. Don’t ignore that health isn’t only about simply how much you weigh. You need your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to red chile pepper sauce recipe. You can have red chile pepper sauce using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Red chile pepper sauce:
  1. Use 30 or so dried Chile Guajillo pods
  2. Get 2 small white onions
  3. Take 1 large poblano pepper
  4. Prepare 3 lg. Cloves of garlic
  5. Take 2/3 cup corn or canola oil
  6. You need 2/3 cup flour
  7. You need 8 oz. Tomato sauce
  8. Provide 6 cups water
  9. You need 2 tbl. Spoon oregano
  10. Prepare 2 beef bouillon
  11. Provide Salt to your liking
Steps to make Red chile pepper sauce:
  1. Stem and deseed all your peppers. I wear latex disposable gloves for this if you don't make sure to wash your hands throughly and try not to rub your eyes.
  2. Wash your peppers really well under cold water.
  3. Add six cups of water or enough to cover all your peppers.
  4. Add beef bouillon and bring to a boil. Stir and reduce heat to med/low and simmer for 1 1/2 hours or untill water almost cooks completely off.
  5. Should look something like this about a cup and a half of liquid left. Remove from heat and let cool down a bit.
  6. Roast onions and pepper with whole unpeeled garlic at 400 degrees for about 30 mins or untill they start to gain some charring on the vegetables. For the garlic snip the end off and place in foil with a dash of oil and make a pouch.
  7. You can use a regular blender or a hand blender like I am using entirely up to you. Blend all your peppers untill smooth and consistent. After this some people push the mixture through a sieve to collect the little bits of skin and seeds if there are any but I personally by-pass this all together.
  8. Now add your tomato sauce and charred vegetables in and continue to blend untill well incorporated.
  9. Now in a pan large enough to hold all of your sauce. Preheat pan to med. heat and add your oil then slowly add your flour and stir for about 5-6 mins to make a light roux and cook the floury taste out.
  10. Carefully add your pepper sauce in to your roux stirring all the time untill all is incorporated. Add your oregano and simmer for 20 mins.
  11. Now taste and check for salt content add if desired but remember we used the beef bouillon witch in itself is quite salty.
  12. Hope you all enjoy. Making chicken tamales today so look for that recipe soon. They are very time consuming but well worth all the effort.

I prefer to make it from chile. Anywhere a recipe calls for chili garlic sauce, you could experiment substituting gochujang for more complex flavor. *If you can't find Korean Red Chili Powder, feel free to replace it with something similar such as cayenne or red pepper flake. A wide variety of red chilli pepper sauce options are available to you, such as liquid, pasty, and powder. Preparation Char bell peppers over gas flame or in broiler until blackened on all sides. Roasted bell peppers, green or red, like the ones in the image above, are a staple in the kitchen.

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