Mexican Red Chili Sauce

Mexican Red Chili Sauce


6 dried mild red chili pods

1 sweet red pepper

4-5 cups vegetable stock

1/4 cup Mexican spice olive oil

1 Tbsp. cumin

1 Tbsp. salt

1 Tbsp. tomato paste


-Wash chilies and red peppers; remove stems & seeds and place in a stockpot.

-Add stock, oil and spices and bring to boil.

-Bring to boil, lower heat and cook for about 15 minutes.

-Let cool and place everything in a blender.

-Blend until smooth and strain through sieve.


This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking Class

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