MEXICAN RED CHILE SAUCE
Salsa de Chile Rojo. This is based on a recipe from Sunset's Mexican Cook Book. Sunset recommends mild dried chiles, ones that are large and dusky-red. Use as an enchilada sauce.
Provided by mersaydees
Categories Sauces
Time 2h20m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
- Remove chiles from oven and set aside until cool enough to handle.
- Remove and discard stems, seeds, and any pink pithy materials.
- Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
- Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
- Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
- Sauce can be refrigerated for up to 1 week or frozen for later use.
AUTHENTIC MEXICAN RED CHILE SAUCE
Ancho chile peppers are the dried version of the poblano, while Pasilla chile peppers are the dried version of the chilaca pepper. Both are similar, yet different. They are often times mislabeled in many grocery stores.
Provided by Sheryl
Categories Condiment
Time 25m
Number Of Ingredients 8
Steps:
- Remove the stem of each dried chile. Shake out as many of the seeds as possible. (Make sure you are wearing gloves, and avoid touching your eyes/face).
- Heat your skillet on medium heat. Place your dried chiles on the skillet, pressing them down to toast them slightly on each side (10-15 seconds). You don't want to burn them or it will result in bitter sauce.
- Add your chiles to a small saucepan, add water (just enough to cover). Bring to a boil, turn off the heat. Allow them to sit for up to 10 minutes to rehydrate.
- Remove the chiles from the soaking water and place them in a blender. Add just under two cups of the soaking liquid. (If your soaking liquid is bitter then discard and add regular water).
- Puree for 1 1/2 to 2 minutes. Pour through a fine mesh strainer into a skillet with the olive oil. Bring the sauce to a low simmer, add your salt, and any additional optional ingredients.
- Brown sugar will tone down the spice, while cocoa/cacao will compliment the spicy sauce. Consider adding a pinch of any of the optional ingredients or more based on your preference.
- Skim off the foam as the sauce simmers, then remove from the heat and store in a glass jar. Refrigerate and use within one week.
NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
RED CHILE SAUCE (CHILE COLORADO)
An easy Red Chile Sauce (Chile Colorado) recipe
Categories Condiment/Spread Sauce Blender Vinegar Spice Hot Pepper Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 12
Steps:
- Rinse chiles and split open, discarding stems, seeds, and ribs.
- Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
- Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
- Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.
NEW MEXICAN RED CHILE SAUCE
A bright and flavorful authentic New Mexican red chile is a staple around the southwest. This red sauce is easy to make and can pack a punch. You might know red chile sauce as enchilada sauce, tamale sauce, or Mexican red sauce. But don't be fooled, authentic New Mexican red chile sauce is distinctive.
Provided by Ruth Grindeland
Categories American
Time 45m
Number Of Ingredients 9
Steps:
- Prepare the Chiles: Preheat the oven to 250 degrees. Line a baking sheet with parchment paper. Place the chiles on the baking sheet and roast them in the oven for 20 minutes. After 20 minutes, remove the chiles from the oven and cool. Once cooled, clean the chiles by breaking off the stems and removing the seeds. Place the cleaned chiles in a pot and cover with 1 -2 inches of cold water. Bring the pot to a boil, cover, and simmer for 10 minutes.
- Prepare the Onions and Garlic: While the chiles are in the oven, heat one tablespoon of olive oil in a pan. Add the diced onions and saute for 2 minutes. While the onions are cooking, season with cumin, and salt. Add the minced garlic and saute for another minute.
- Blend the Ingredients: Place all the ingredients in a blender (chiles, onions, garlic, broth, and tomato paste.) and blend until smooth. Optional - add a pinch of sugar to offset the bitterness of the tomato.
Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 140 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
TRADITIONAL NEW MEXICAN RED CHILE SAUCE
The dried red chiles have a distintive earthy taste. You may enrich the sauce with a bit of cream. Use in Carne Adovada or enchiladas. Just remember to cover the rubber or plastic parts of your blender with plastic wrap and use metal spoons. These red chiles will stain rubber and plastic permanently.
Provided by Miss Annie
Categories Sauces
Time 45m
Yield 1 1/2-2 Quarts
Number Of Ingredients 6
Steps:
- Place the chile pods on a foil lined cookie sheet and warm in a 375º F.
- oven for just a few minutes until they become soft and leathery.
- Working in small batches at a time, fit pods into a blender or food processor.
- Purée with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
- Place each batch of puréed mixture in a large bowl until all have been blended.
- Stir the batches together.
- Store in refrigerator.
Nutrition Facts : Calories 1145.9, Fat 18.2, SaturatedFat 2.6, Sodium 1842.5, Carbohydrate 248.9, Fiber 90.5, Sugar 129.4, Protein 38.2
AUTHENTIC MEXICAN HOT SAUCE
This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.
Provided by Nyteez.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
- Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
- Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 195.8 mg, Sugar 0.4 g
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- Bring a large stock pot of water to a boil. Remove stems from the red chile pods, and discard. You can remove the seeds if you desire (but I've found it isn't necessary). Add red chile pods to boiling water, and reduce heat to medium. Allow chile pods to simmer for one hour.
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