Title: Best way to make chile
Product review: I don't make tomato juice or applesauce with the Saucemaster, I make New Mexico style red chile sauce from chile pods and this is the greatest tool for extracting the puree I've found.The traditional method is to boil your seeded pods and then mix them in the blender with water. Then you strain out the puree. Doing it this way pulverizes the skin as well as the pulp and can make for a bitter sauce.With the Saucemaster the pulp is stripped from the skin. The puree runs down the shoot and the skin comes out the end of the strainer. The secret is to add water to the skin and re-heat it and run it through a second time. You can extract about as much more puree as the first pass. You end up with a bowl full of perfectly textured chile puree and a pile of skins that can be discarded.Add a little salt, garlic, cumin and chicken broth along with a roux of oil and flour and you have some of the most delicious red chile sauce you'll find anywhere, including Santa Fe!
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