Tacos
Red Chile Sauce
Page 133
Cuisine: Mexican | Course Type: Sauces/Gravies
(1 review)
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The Ducks Guts from Melbourne, Vic
Wonderful and fresh. I simmered the sauce down to 1 cup to make a thicker sauce (for nachos), which took about 15 to 20 minutes as I had used ordinary supermarket tomatoes, not Roma.
Also the dry-roasing and rehydration didn't seem to work on my dry chillies (which were from China) so had to throw those out and resort to a spoonful of sambal oelek. Still delicous but probably not authentic Mexican. And the oregano - had to use a handful of fresh ordinary oregano from the garden.
Still, after all that it was a big hit which says something for the recipe.
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