This condiment is easy to make, easy to store, and easy to use.
If you like chilli chilli, you’re going to love this recipe.
You’ll be glad you did.
Ingredients 1 large onion, chopped 1 large carrot, chopped 2 cloves garlic, chopped 4-6 medium red chilies, chopped 3 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder 2 teaspoons chili powder 1 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions Place the onion, carrot, garlic, chilies and oreganos in a medium bowl.
Add the cumin, thyme and chili powder and mix.
Let stand for 15 minutes.
Remove the carrot and chilies from the bowl and place them in a large, non-reactive bowl.
In a large bowl, combine the oreganoes, chili powder, cumin and salt.
Season the bowl with salt and pepper and mix well.
Add to the onion mixture and stir well.
Using a large spoon or wooden spoon, stir in the chilli powder, oreganones and garlic.
Serve the chillis and burrito bowls.
Notes You can also use a small casserole dish to make the chillies.
I like to use a casserola dish because it has a nice interior.
You can store the salsa in the freezer until you’re ready to use it.
I make the salsa and burrets in the fridge until they’re ready.
You may need to add extra chilli or cumin.
You could also use an ice cube tray for the chillin’.
I’ve seen people use plastic containers to make their own chilli sauces.
It works fine but it’s hard to use because it doesn’t hold as much liquid.
You have to be careful when cutting up the onion.
You want to cut the onion into small pieces so you can store it in the refrigerator. 3.5.3208