This home made chili sauce is the basis for many of the dish I cook. It’s not particularly difficult, just time consuming. It takes a couple hours to deseed, trim, soak, blend and fry the chiles – but its completely worth it. Once you’ve made a batch you can freeze for whenever you need some. Here we’ve used some to coat home made enchiladas with black bean and cheese filling.
Written by Stuart
Hi I'm Stuart, amateur home cook and professional food writer. You can find my writing at places like The Salt Lake Tribune, Utah Stories, Utah Now Online and Gastronomic SLC amongst many others. As well as writing extensively about restaurants for more than a decade, I'm endlessly curious about that product on the shelf. Is it any good I wonder? If you're like me, wonder no more. View all posts by Stuart