Red chile pods
Salt, pepper, and garlic
Food processor or blender
Ricer/Food Mill (not necessary but…well yes it is)
- Place the pods in a colander and wash them well.
- Snap off the stems and place in a stock pot.
- Cover with water (they will float so you can’t really ‘cover’ them but bring the water to a level so that if you push the chiles down with a spoon, they will be covered).
- Liberally spice with salt, pepper and garlic. Bring to a boil, reduce heat, cover and cook at a low bubble for one hour
- Remove from heat but leave the lid on and let the peppers steep until the pan is cool.
- Using a slotted spoon, transfer the peppers to a food processor or blender.
- Add about 1 cup of the liquid and puree until smooth. This is the point where you decide what thickness you want your chile. Use more water for a thinner sauce and less for a thicker sauce
- Transfer to your ricer and process. I use the OXO Good Grips Food Mill. This will remove all unpureed skin and seeds
- You can also add a little of the liquid to the ricer to make sure you have squeezed out all of the chile.
- Once you are done only seeds and skin will be left in the ricer and you will have a smooth puree of delicious red chile Store in jars and freeze