Mexican Red Chili Sauce


6 dried mild red chili pods
1 sweet red pepper
4-5 cups vegetable stock
1/4 cup LG Mexican Spice Infused 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.

-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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