Dipping Señorita

I had several dried chili pods left over from the chili I made the other day, so I decided to make use of them…

I made a Red Chili Sauce out of them here… something I needed for the Bean Dip I was going to make…

But first I had to make the Red Chili Sauce…

I needed six dried New Mexico chili pods…

Break off the stems and cut up the dried chili pods.

Soak cut up chili pods in hot boiling beef or chicken stock or water for 20 minutes.  Until soft.  And while this is soaking…

I saute red onions and garlic in olive oil…

Until soft and caramelized…

Place these in the blender and blend into a paste…

Blend into a paste like this…

And pour into a sauce pan.

And then add 3/4 teaspoon of each: ground coriander and ground cumin + 1/2 to 1 teaspoon coarse sea salt.

Simmer the sauce over low heat for 30 minutes.

This sauce  can be used with enchiladas or as dip all by itself.  And of course you will need this sauce for the Bean Dip below.

Don’t worry this sauce is not even mild hot… I can barely taste the heat.

Red Chili Sauce

Yield:  2 cups

6 Dried New Mexico Chili Pods, stems removed and chopped

1 cup beef stock or chicken stock or water – boiling hot

2 tablespoons light olive oil

3 cloves garlic – smashed, peeled and chopped

1 medium red onion – chopped

¾ tsp. ground coriander

¾ tsp. ground cumin

1 tsp. coarse sea salt

Soak the cut up chili pods in the boiling stock or water for 20 minutes or until soft.

Heat a skillet and saute onions and garlic.  Until onions are soft and translucent.

Place sauteed onions and soaked chili pods plus the stock in the blender.  Blend into a wet paste.

Pour into a sauce pan.  Add the ground coriander and cumin.  And sea salt.  Simmer sauce over low heat for 30 minutes.

Use with enchiladas or as a dip.  And addition to Bean Dip.


OK… so here’s the real reason why I had to go through all this trouble to make the Red Chili Sauce.  I need this for the bean dip.

I already some few days ago.  And my husband and son loved it.  So I am today, I will make another batch.  The dip is great if you are having a couple of people over and enjoy it with your favorite corn tortilla chips…

Here’s how it’s done…

You’ll need six large Anaheim peppers…

Roast them under the broiler until skins are brown, about 10 minutes on each side. remove from the broiler and fold the foil over and seal the sides.  This will steam the peppers and will further loosen the skins.

Peel the skins, remove the stems and the seeds…

Chop them like this… Set aside…

You will need 30-ounce can refried beans…

Heat a skillet and add the refried beans.  Stir and heat until very hot.

And remember that Red Chili Sauce above? You will need one cup here.

Add the Red Chili Sauce to the heated refried beans.

Add half of medium red onion, chopped.

Add 1 cup shredded cheddar cheese.  I used extra sharp.  Stir to combine.

Stir the roasted, chopped Aneheim peppers.  (I think I could have chopped this more finely. I will do just that next time.) Stir to combine. And simmer over low heat slightly thick and bubbly hot.

Serve warm with either one of these…

Corn tortilla chips…

Naan bread…

Pita Squares…

Or you can serve the Bean Dip with all three of these…

As for the Naan and Pita… they are best heated in hot skillet that’s been brushed with light olive oil.  My son loves Naan and Pita on the crispy side…

Anaheim Pepper Bean Dip

6 large Anaheim Peppers – roasted, peeled, seeds removed and chopped

1 cup Red Chili Sauce – see recipe above

1 – 30 ounce can refried beans

Half medium red onion, chopped

1 cup extra sharp cheddar cheese – shredded

½ teaspoon freshly ground black pepper

½ teaspoon coarse sea salt – or according to taste

Place Anaheim peppers in a foil lined baking pan.  Roast Anaheim peppers under a broiler for 10 minutes on each side or until skins are charred.  Remove peppers from the broiler and fold the foil, sealing the sides.  This will steam the peppers.  Allow roasted peppers to steam in the foil pouch for about 10 minutes.

Peel the peppers, remove the stems and seeds.  Chop roasted peppers finely.  Set aside.

Heat a large skillet and add the refried beans.  Heat refried beans are very hot.  Add Red Chili Sauce to the beans.

Add the onions and cheddar cheese.  Stir to combine.

Add the chopped peppers.

Simmer beans over low heat until slightly thick and bubbly hot.  About 20 minutes.

Serve warm with corn tortilla chips, Naan, or Pita Squares.

Tess’ Kitchen Secrets:

#1 –  Home made Red Chili Sauce gives this deep a distinct taste.

# 2 Roasted Anaheim Peppers give the dip texture.

Enjoy and Happy Cooking!

Tess Harris

2 thoughts on “Dipping Señorita

  1. I lov Dips, but my family will not go near refried beans. (even at school, they are one of the least favorites). I don’t mind them every now and then because of it being a good source of fiber. You enjoy cooking with peppers, don’t you Tess. Must be your men can stomach those hot things. I have a house full of wimps! So I’ll enjoy your recipe from the side-lines, this time 🙂

    • Yeah. Ramon loves to eat appetizer stuff. He loves to eat corn tortilla chips in dips, any kind of dips for that matter. As long as they taste good… 🙂

      This dip is actually not hot or spicy at all. You know that Red Chili Sauce is not even mild, which I am a bit disappointed. I wish it has more kick to it. Though it sure does look like it’s spicy.

      Yeah. Most of the food we eat is hot and spicy, if it isn’t, I make them spicy… 🙂

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