Recipe: Vegan chili bechamel

Hot Sauces
September 24, 2010

Mild chiliesThis year I'm growing many mild chili plants: the Banana Sweet with its big crispy pods, and the Redskin, a dwarf plant that produces small red bell peppers.
I added some Cascabel, oval chilies that show some corks when ripe, similar to the Jalapeno.

With these chilies I prepared this vegan bechamel, perfect for gratins, croutons and fritters.

Vegan chili bechamel

Vegan chili bechamel

350g chillies
3 cloves garlic
1 white onion
50ml white vinegar
40g sugar
2 tbsp raisins
50g flour

Remove the stem and chop the peppers with the food processor with onion, garlic and vinegar.

DirectionsPlace them in a pan, add the raisins and sprinkle with flour, then cook for 15 minutes over low heat, until the sauce thickens.

Chili Bechamel can be stored in the refrigerator.
It can be used as a chili sauce for fajitas, nachos and other tex-mex and mexican recipes.

Hot saucesHot sauces: ideas and recipes to use your chili harvests.

Thai basil pesto
One year ago: Thai basil pesto

Two years ago: Thai curry paste

This goes to Girlichef who's hosting the next edition of Grow Your Own.
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Author: girlichef (URL)

This looks and sounds fantastic...I can just imagine the rich flavor of your beautiful beschamel. Thanks so much for submitting it to GYO this month :)

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