WHAT IS CHILE SAUCE RECIPES

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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.

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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