HOW TO MAKE RED CHILLI RECIPES

Steps:

• Remove stems and seeds from dried chili peppers.
• Place peppers in a single layer on a baking sheet.
• Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
• Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
• Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
• Add garlic, cumin and salt.
• Cover and blend until smooth.
• In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
• Carefully stir in blended chili mixture.
• Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
• Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.