Mysterious Orange Red Chili Sauce Food

AUTHENTIC MEXICAN RED CHILE SAUCE

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.

GARLICKY RED CHILI HOT SAUCE

Steps:

• Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
• Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.

MEXICAN RED CHILE SAUCE

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.

RED CHILE SAUCE (CHILE COLORADO)

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.

RED CHILE HOT SAUCE

Steps:

• Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
• Purée chile mixture and vinegar in a blender until smooth. Season with salt.
• Do Ahead
• Sauce can be made 2 months ahead. Cover and chill.

NEW MEXICO RED CHILE SAUCE

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.

RED CHILE SAUCE

Steps:

• Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
• Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.

ORANGE CHILI DIPPING SAUCE

Steps:

• Whisk the ingredients together in a small bowl.
• Let stand for at least 30 minutes to infuse the flavours& serve at room temperataure.

MYSTERIOUS ORANGE RED CHILI SAUCE

Steps:

• In a small saucepan, heat the oil on medium-high heat until shimmering. Put the chili powder into the oil, and stir into a smooth paste. Allow the mixture to form bubbles around the edges.
• Pour in the orange juice, and stir to combine. Add cumin, honey, or lime, if using, and boil, covered, for 5 minutes.
• Uncover saucepan and boil until the sauce changes from burnt orange, to red-orange, to brick red. The sauce should be reduced by half. This will take 10 minutes or so.
• Turn heat to low. If using chocolate, stir in while still hot but not bubbling.
• Serve or refrigerate.

RED CHILE SAUCE

Steps:

• Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
• Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
• Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
• Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

RED CHILE SAUCE

Steps:

• Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
• Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
• Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
• Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

RED CHILI SAUCE

Steps:

• Remove stems and using a small knife slice the chilies lengthwise.
• Remove seeds and veins.
• Rinse with hot water.
• Put chilies in a large pot and cover with water, bring to a low boil.
• Let chilies boil until they turn bright red and soft, approximately 10 minutes.
• Remove from water and let cool; reserve water for later use.
• Working in batches fill a blender less than half way up with chilies and add about 2 cup of the water from the pot. Cover and blend on high (careful here, this stuff tends to splatter).
• Once the blender is going remove the lid and add more chilies and water depending on the consistency, you don't want it too thick or too thin. you'll know its the right consistency when you can see a spinning vortex while blending.
• These amounts will yield approximately 2 blenders full. Each batch should have approximately 4 oz chilies, 1 tsp garlic powder and 3 teaspoons sea salt. Add salt one tsp at a time and taste for preference.
• Let blend on high for approximately 10 minutes each batch.

RED CHILE SAUCE

Steps:

• Stem and seed the chiles and combine with 3 cups water in a 2 1/2- to 3-quart pot.
• Cover and simmer over medium-low heat until the chiles are very soft, about 30 minutes.
• Remove the chiles from the pan and place them in a blender, saving the cooking water.
• Puree the chiles, adding cooking water as needed, until you have a very smooth mixture, about 3 minutes.
• Pour the sauce through a fine strainer, rubbing firmly, into a container. Discard the residue.
• Add the sauce to chili or other dishes as desired.

RED CHILE SAUCE

Steps:

• 1. Preheat the oven to 350°F. Place a baking sheet in the oven until hot. Put on rubber gloves and remove the stems and seeds from the chiles. Pull the baking sheet out of the oven and use tongs to arrange the chiles on it in a single layer. Slide back in the oven and roast until the chiles are fragrant, about 5 minutes.
• 2. Remove from oven and use tongs to transfer the chiles to a heatproof bowl. Add enough boiling water to cover the chiles and allow to sit until cool, 30 to 40 minutes. Transfer the peppers and 3 cups of the soaking liquid to a food processor or blender. Reserve the remaining liquid. Blend or process the chiles until smooth.
• 3. Warm the oil over medium heat. Whisk in the masa harina. Reduce the heat to low and slowly add the pureed chiles, whisking constantly. Slowly whisk in salt to taste. Add additional water, if necessary, to get a thick but pourable consistency. This sauce will keep in a tightly covered glass jar up to 2 weeks in the refrigerator. It can also be frozen.