Red Chili Sauce
10 pods Red chili
3 cups Water
1 tablespoon Coconut oil
1/4 cup Flour, sprouted
1 teaspoon Salt, sea
1/2 teaspoon Oregano
2 cloves Garlic, fresh, minced
1. Roast the chilies in an oven at 200 degrees F for 5 to
10 minutes. Stir frequently so they do not burn.
Remove the seeds and stems.
2. Put chilies and water into medium pan. Simmer for 15
3. Put 1/2 the chilies with some of the cooking water
into a blender. Purée and then strain. Discard the
peels and seeds. Repeat with the other 1/2 of the
4. Heat oil in medium saucepan. Add sprouted flour and
brown for 1 minute.
5. Add strained chili, the remaining cooking water and
one additional cup of water.
6. Add, salt, oregano and garlic. Simmer for 15 minutes.
Or a quick sauce, use frozen red chili purée instead of soaked
dried chilies. Defrost the frozen chili and follow steps 4
through 6. For enchilada sauce some like to add tomato juice
for a more mild flavor.
Sautéed Green Chili Sauce
2 tablespoons fat (coconut oil, not full flavor,
butter or olive oil)
2/3 cup onion, chopped
2/3 cup bell peppers, any color
1/4 cup tomatoes, chopped
2/3 cup green chili, roasted & chopped
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 rounded teaspoon sea salt
2 2/3 cups water
8 teaspoons corn starch or arrowroot (to thicken)
In saucepan melt fat, sauté onion & bell peppers till they start
to brown. Stir in spices then add tomatoes, green chili & 1 cup
water. Bring to a boil. In container stir corn starch or arrowroot
into 1 cup water, stir into green chili mixture. Return to boil &
simmer 15 minutes. (Sauces thickened with corn starch should
be cooked at least 15 minutes). Serve over salad as is, you
might like to blend till smooth. Serve hot.
Note: Arrowroot and cornstarch require longer cooking than
flour. A quickly cooked arrowroot or cornstarch mixture
always has a raw taste.
3 teaspoons cornstarch/arrowroot to 1 cup liquid
For a different flavor replace cornstarch with 1 cup medium