Garlic and chilli sauce recipe
- Cuisine: Mexican
- Prep Time: 15 min(s)
- Cook Time: 40 min(s)
- Serves 30
Everybody has sauces in the fridge which add some spice. Most people buy them ready-made. Others make them at home getting the best of all the flavours out of the natural ingredients. Mexican chef Omar Iván Andrade shows us how to prepare garlic and chilli sauce at home.
Ingredients1kg fresh red chillies, chopped
20 garlic cloves, peeled
1 cup vegetable oil
PreparationIn a food processor or blender, mix the chillies with the garlic for about 30 seconds.
In a large pot over a low heat, add the oil. When warm, add the chilli mixture and cook for 40 minutes.
Turn the heat off and allow to cool.
Place the sauce in a glass container, and store in the refrigerator.
Photography by Coleen's Recipes.
If you enjoyed this Garlic and chilli sauce recipe then browse more Mexican recipes, sauce and dressing recipes, spanish radio recipes, easy recipes, nut-free recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 241 Mexican Restaurants.
|2.||Gertie's Bar & Lounge||New Farm|
|6.||Mars Hill Cafe||Parramatta|
|7.||Juanita's Mexican Restaurant||Kensington|
|9.||Manly Wharf Hotel||Manly|
|10.||El Sol Mexican Restaurant||Cronulla|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Poaching an egg
The key to poached eggs is using a fresh egg. Bring to the boil 1.5 litres of water with a teaspoon of vinegar. When the water is simmering swirl the water to create a whirlpool. Crack your egg into a cup and gently slip the egg into the centre of the whirlpool.
A lightly thickened curry-flavoured meat-and-vegetable soup highly seasoned with curry and spices originating from British India. Adopted by the British and especially popular in Australia.