CHILE GARLIC SAUCE RECIPES

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RED CHILE SAUCE (CHILE COLORADO) RECIPE | EPICURIOUS



Red Chile Sauce (Chile Colorado) Recipe | Epicurious image

An easy Red Chile Sauce (Chile Colorado) recipe

Provided by EPICURIOUS.COM

Total Time 1 hr

Cook Time 1 hr

Yield Makes about 2 1/2 cups

Number Of Ingredients 12

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.

RED CHILE SAUCE RECIPE | FOOD NETWORK



Red Chile Sauce Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield about 2 quarts

Number Of Ingredients 6

8 cups dried whole New Mexico red chile pods (medium hot)
Water, to cover
2 teaspoons salt
1/2 teaspoon ground or leaf Mexican oregano
6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic
1 (8-ounce) can tomato sauce, optional

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.

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