Chilecheesesupperdish Recipes

RED CHILE SAUCE (CHILE COLORADO)

Red Chile Sauce (Chile Colorado) image

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

Ingredients

2 ounces whole dried New Mexico chiles (6)
1 ounce whole dried guajillo chiles (6)
4 cups boiling-hot water
3 tablespoons finely chopped white onion
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano, crumbled
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 tablespoon kosher salt, or to taste
2 teaspoons Sherry vinegar, or to taste
1 teaspoon sugar, or to taste

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.

MEXICAN RED CHILE SAUCE

Mexican Red Chile Sauce image

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

Ingredients

6 ounces whole dried chilies (ancho, pasilla, or California green chiles, about 10 to 12 chiles, in any combination)
3 cups hot water
1/4 cup tomato sauce (or tomato paste)
1 small garlic clove, minced (or pressed)
1/4 cup salad oil
1 1/2 teaspoons salt
1 teaspoon oregano leaves, crumbled
1/4 teaspoon ground cumin

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.

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