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.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!