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!

RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)

Steps:

• 1. Cut ends off of dried chilies, de-seed (if desired)
• 2. Cut chilies into chucks and place in sauce pan with water just above the chilies. Slowly cook until chilies are very soft.
• 3. Place chilies in blender, blend until smooth. (sauce will be thick) Put blended chilies in pan with remaining water and add the broth.
• 4. Season to taste adding salt, and cayenne pepper to desired heat level. Simmer for about 1/2-1 hour.
• 5. Once sauce is put together; place 2 tbsp oil in pan. Heat to very hot, slowly poor sauce into pan and fry it...Yes fry it,. Simmer for about 1/2 on low and let rest for 2 hours before serving to allow all ingredients to mess together.

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.

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.