Basicredsaucesalsadechilerojo Recipes

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.

ROJO SAUCE (RED CHILI SAUCE)

Steps:

• Cut chilies open discard stems and seeds.
• Cut chilies into small pieces with scissors or a knife.
• Place in bowl; cover with boiling water.
• Let stand 45 to 60 minutes.
• Drain.
• Place canned tomato puree in blender container.
• Add the drained chilies.
• Add onion, garlic, salt and sugar to blender.
• Cover and blend until smooth.
• In 1 1/2 quart saucepan combine tomato mixture and cooking oil.
• Cook and stir over medium heat about 10 minutes or until sauce is slightly thickened.

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.

IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)

Steps:

• Preheat oven to 375°F.
• Place chiles on a wire cooling rack on a baking sheet.
• Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
• Let them cool to touch.
• Cut tops off, split in two with a sharp knife.
• Remove seeds and veins, the soft part that holds the seeds.
• Cover with boiling water, let steep an hour.
• Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
• Combine all ingredients including the water in a sauce pan.
• Bring to a simmer, simmer for 15 minutes.
• Stirring occasionly.