Red Chili Sauce For Kebabs Of Gyros Recipes

NEW MEXICO RED CHILE SAUCE

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

RED CHILI SAUCE FOR KEBABS OF GYROS

Steps:

• Combine ingredients in a small bowl until well mixed.
• Drizzle over kebabs or gyros.

DONER KEBAB RED SAUCE

Steps:

• Cut the onion and garlic into small pieces, slice chili. Keep it aside.
• In a pan, heat some oil and fry the onion till it becomes light brown.
• Now add chili, garlic, salt, turmeric powder, coriander leaves, and lemon juice.
• Add sugar after a minute or so is done frying and cook it fully.
• Now add tomato puree, chopped tomatoes into the pan. Cook on medium heat for about five minutes.
• Add the Doner kebab red Sauce chili sauce in a jar and leave it to cool down.
• Put the jar in a fridge for half an hour. Before serving, garnish with coriander leaves and pomegranate seeds.
• Your Doner kebab red Sauce chili sauce is ready.
• Enjoy with Pizza and other fast food

RED CHILE SAUCE

Steps:

• Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
• Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
• Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
• Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

RED CHILI SAUCE FOR RIBS

Steps:

• To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
• Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).