PINEAPPLE AND RED CHILE SALSA RECIPE - ROBERT DEL GRANDE ...
When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.Plus: 20 Smart Tips for Everyday Grilling More Salsa Recipes
Provided by Robert Del Grande
Total Time 30 minutes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Thread the ingredients onto skewers. Brush the kebabs with oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes; let cool slightly. Remove the ingredients from the skewers and transfer them to a blender.
- Add the mint leaves, water, and lime juice and puree until smooth. Season with salt.
MEXICAN RED CHILE SAUCE RECIPE - FOOD.COM
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.
Total Time 2 hours 20 minutes
Prep Time 2 hours
Cook Time 20 minutes
Yield 3 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 301.3, FatContent 18.3, SaturatedFatContent 2.5, CholesterolContent 0, SodiumContent 1139.5, CarbohydrateContent 35.6, FiberContent 14.5, SugarContent 20.7, ProteinContent 5.5
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