ReceptnaptárRed Chili Sauce (Basic Recipe for Tortillas and Eggs)
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Ingredients
Method
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- Remove the seeds and veins from the chilies, put them in hot water and soften for about 20 minutes.
- Drain, purée, then press through a fine sieve to get a smooth sauce.
- In the fat, toast the flour until light, then add the chili purée and the crushed garlic.
- Season with salt and simmer over low heat for about 20-30 minutes, stirring occasionally, until thickened.
- Serve with tortillas, fried eggs or roasted meat.
Source: Project Gutenberg – Red Chile Sauce No. 1 (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
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