Now for the tedious and messy part. You need to strain the skins out. This takes time because the thick sauce has to be pushed through a sieve. I’ve taken to using this handy colander press thing. Set the skins in a bowl because you’ll want to add some water to them and give them another pressing. Or three. I want every drop.

Heat the sauce back up a bit and add a small can of tomato paste.

And there you have it. A lovely, creamy, red chili sauce. Pours great over enchiladas, rellenos, whatever.

If you are going vegetarian, just heat up and start adding stuff. Carrots first. Then beans followed by peppers. Enjoy.

If you want beef, brown it, and toss it in, with it’s pan drippings. I like to let it sit insulated for several hours if I’m using chunks of stew meat. No need to do this if you are using ground beef and are in a hurry. Then in go the veg like before. Of course you can use pork or chorizo as well.

This sauce can be watered down a bit if needed, it’ll just thicken again as things cook. For deeper flavor add some bone broth. We often keep a big pot of chili alive for days, adding new stuff as time goes on. But eventually the beans break down and the sauce gets too thick.

Oh, and I always save a bit of the sauce to add to the next batch.