CESARE ZUCCA Travel, food & lifestyle.Milanese by birth, Cesare lives between New York, Milan and the rest of the world. For WEEKEND PREMIUM he photographs and writes about cities, cultures, lifestyles. He likes to discover both traditional and innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, ‘steals’ their recipes in a ” non touristy tourist ” style
Are you ready to challenge the kick of a lively chili sauce?Here’s how to prepare it at home and leave your guests… amazed!RED HOT CHILI SAUCE
Ingredients20-25 dried New Mexico red chili pods. You can choose milder or hotter, or a combination4 cups water or chicken stock (split use)2 tablespoons of vegetable oil1 medium onion, chopped3 minced garlic cloves1 to 2 teaspoons crumbled dried Mexican oregano or marjoram1 teaspoon salt, or more to tastePreparationToast the dried whole chile pods in a heavy skillet over medium heat until hot and releasing their fragrance, 1 to 2 minutes per side.Immediately remove the chiles from the pan. When cool enough to handle, break each chili pod into several pieces (wearing rubber or plastic gloves if your skin is sensitive), discarding the stem and seeds.Place half of the chili pieces in a blender and pour half of the water or broth. Puree until almost smooth but with some pepper flecks still visible in the liquid.Heat the oil in a large pot over medium heat. Add the onion and garlic and saute for several minutes until the onion is mushy.Pour in the blended chile mixture, then add the oregano and salt.Blend the remaining chiles with the remaining water and pour them into the sauce in the pan. Reduce the heat to medium-low and simmer for a total of 20 to 25 minutes.7. After about 15 minutes, taste the sauce and adjust the seasonings. When ready, the sauce will be cooked enough to thickly coat a spoonful but still fall easily.Use hot or refrigerate for later use
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