Red Chile Pepper Sauce Recipe by INSANExBUTCHER
Cooking Instructions 1 1/2-2 hours 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. 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. 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. 2 Wash your peppers really well under cold water. 3 Add six cups of water or enough to cover all your peppers. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chili Sesame Avocado & Brown Sushi Rice Bowl for 1 🌟🌟🌟🌟🌟Meatloaf Lemon Basil & Garlic Pasta Beef Roast Spicy Grilled Chicken Chili Sesame Avocado & Brown Sushi Rice Bowl for 1 🌟🌟🌟🌟🌟Meatloaf Lemon Basil & Garlic Pasta Beef Roast Spicy Grilled Chicken Homemade Condensed Milk/ Milkmaid Instant mango pickle Coconut cake Trio Fruit smoothie Chili Sesame Avocado & Brown Sushi Rice Bowl for 1 My blueberry muffins Mahamri Mushroom, carmelized onion, spinach, and gruyere quiche Everything cookie Cheeseburger stuffed shells Homemade Condensed Milk/ Milkmaid Instant mango pickle Coconut cake Trio Fruit smoothie Chili Sesame Avocado & Brown Sushi Rice Bowl for 1 My blueberry muffins Mahamri Mushroom, carmelized onion, spinach, and gruyere quiche Everything cookie Cheeseburger stuffed shells