Rojo Sauce Red Chili Sauce Food

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.

CHILE ROJO

Steps:

• Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
• Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
• Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.

BASIC RED SAUCE (SALSA DE CHILE ROJO)

Steps:

• Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
• Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
• Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!

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.

CHILE COLORADO (BASIC RED CHILE SAUCE)

Steps:

• Heat shortening in a medium saucepan on medium heat.
• Stir in flour and cook for 1 minute.
• Add chile powder and cook for an additional minute.
• Gradually add the water and stir, making sure that no lumps form.
• Add seasonings to sauce and simmer at low heat for 10-15 minutes.***.
• * Red Chile recipe above. Varied amounts and variety of chile will determine the degree of hotness.
• ** For a more mild flavor, tomato juice may be substituted.
• *** Last red chile can be very bitter if it doesn't simmer long enough. Please let it simmer for AT LEAST 10 minutes As always, the longer it simmers the hotter it will be -- but you don't want bitter red chile. TRUST ME.
• NOTE: One pound of cooked beef or pork, ground, cubed, or shredded,may be added.
• Also can be served over pork chops or used as a gravy for mashed potatoes.

SALSA DE SERRANO ROJO (RED SERRANO SAUCE)

Steps:

• Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
• Press puree through a sieve to remove seed particles.
• Combine 40 oz. serrano puree with all other ingredients in bowl.
• Work in batches back through blender, and strain again.
• Bottle in sprinkle top bottles and refrigerate.