Irmas Red Enchilada Sauce Salsa De Chile Rojo Recipes

IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)

Irma's Red Enchilada Sauce (Salsa De Chile Rojo) image

I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.

Provided by Pierre Dance

Categories Sauces

Time 1h35m

Yield 4 1/2 cups

Number Of Ingredients 9

Ingredients

5 dried pasilla peppers
5 dried ancho chiles or 5 dried New Mexico chiles
2 cups boiling water
2 cups tomato sauce (My Crock Pot Italian Tomato Sauce)
2 garlic cloves, minced
1/4 cup oil
3/4 teaspoon kosher salt
1 teaspoon crumbled Mexican oregano
1/2 teaspoon whole cumin seed, grind fresh with oregano

Steps:

Preheat oven to 375°F.
Place chiles on a wire cooling rack on a baking sheet.
Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
Let them cool to touch.
Cut tops off, split in two with a sharp knife.
Remove seeds and veins, the soft part that holds the seeds.
Cover with boiling water, let steep an hour.
Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
Combine all ingredients including the water in a sauce pan.
Bring to a simmer, simmer for 15 minutes.
Stirring occasionly.

SALSA ROJA: RED CHILE-TOMATILLO SALSA

Salsa Roja: Red Chile-Tomatillo Salsa image

Provided by Food Network

Categories condiment

Time 20m

Yield about 1 3/4 cups

Number Of Ingredients 5

Ingredients

1/2 ounce small hot dried chiles, stemmed
6 large garlic cloves, unpeeled
1 pound (10 to 12 medium-size) tomatillos, husked and rinsed
Salt
Sugar, about 1/2 teaspoon (optional)

Steps:

Toasting and roasting. Preheat a broiler.
In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.

BASIC RED SAUCE (SALSA DE CHILE ROJO)

Basic Red Sauce (Salsa De Chile Rojo) image

When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.

Provided by FLUFFSTER

Categories Sauces

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

8 ancho chilies, dried
3 1/2 cups warm water
1 medium onion, chopped
2 garlic cloves, chopped
1/4 cup vegetable oil
1 (8 ounce) can tomato sauce
1 tablespoon dried Mexican oregano (regular will do)
1 tablespoon cumin seed
1 teaspoon salt

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!

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