Mexican Essentials Mild Topping Red Sauce Recipes

8 AUTHENTIC MEXICAN SAUCE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious Mexican sauce recipe in 30 minutes or less!

MEXICAN ESSENTIALS: MILD TOPPING RED SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, and a non-reactive jar to store the sauce in.
• 3. Gather your ingredients (mise en place).
• 4. Add the tomato sauce, water, and vinegar to a small saucepan over medium heat, and bring up to a simmer.
• 5. Place the dry ingredients into a spice blender, and blend until finely ground.
• 6. Add to the simmering sauce.
• 7. Continue to simmer for 5 - 7 minutes.
• 8. Remove from the heat, allow to cool.
• 9. Store in a non-reactive container in the fridge, until ready to use.
• 10. PLATE/PRESENT
• 11. Use anywhere you want a piquant sauce for your Mexican recipes. Enjoy.
• 12. Keep the faith, and keep cooking.

MEXICAN RED SAUCE

Steps:

• Working on one chile at a time, use a kitchen shears to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat.
• Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies with a metal spatula for a few seconds. You may hear some sizzle or popping. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.
• Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.).
• Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water or even broth instead). Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
• Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

DIANE'S MEXICAN RED CHILE SAUCE

Steps:

• Place chiles on a baking sheet. Toast lightly in a 400° oven for 3 or 4 minutes only or until they give off a mild aroma. If burned, chiles will become very bitter.
• Remove from the oven, let cool to touch, then remove and discard stems, seeds and any pink pithy materials inside the chiles. Rinse in cool water, drain briefly, then cover chiles with hot water, let stand one hour.
• Place chiles in a blender with enough of the water to blend; whirl until smooth, (or scrape pulp from the skin with a table knife, then, put through a wire strainer). Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally, to blend the flavors. Chill up to 1 week, or freeze for longer storage.

RED SAUCE FOR TAMALES OR ENCHILADAS ETC...

Steps:

• Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil. Remove from heat and add the chilies, pushing them down with a spoon so they are fully submerged.
• Cover and let stand for 30 minutes.
• Meanwhile, in a saucepan over medium heat, boil the onions in water until soft, about 25 minutes. Drain. Or alternatively you can put the onions under the broiler to blacken.
• Remove the soaked chiles from the water, reserving 2 cups of the liquid. In a food processor, blend the chilies, onions and garlic until pureed.
• In a saucepan over medium heat, heat the oil. Stir the cumin into the hot oil, being careful not to burn it.
• Add the chile mixture and simmer for 3 minutes. Add 1 cup of the stock, 1 cup of the reserved chile liquid and the tomatoes.
• Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy.
• Add the 2 T sugar and 1/2 T salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy.
• Taste and add more salt and sugar if needed.
• Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.

MEXI-MILD RED CHILI SAUCE

Steps:

• Blend diced tomatoes to a near puree consistency.
• Combine water and cornstarch in a saucepan, whisk until combined.
• Add all ingredients, bring to a boil, then reduce to a simmer.
• Simmer 10 minutes.
• Remove from heat and allow to cool for 30 minutes.
• Store refrigerated or freeze for future use.

BASIC RED SAUCE (SALSA DE CHILE ROJO)

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!

MEXICAN RED CHILE SAUCE

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.