Mexican Essentials Mild Topping Red Sauce Recipes

MEXICAN RED CHILE SAUCE

Mexican Red Chile Sauce image

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.

Provided by mersaydees

Categories Sauces

Time 2h20m

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

6 ounces whole dried chilies (ancho, pasilla, or California green chiles, about 10 to 12 chiles, in any combination)
3 cups hot water
1/4 cup tomato sauce (or tomato paste)
1 small garlic clove, minced (or pressed)
1/4 cup salad oil
1 1/2 teaspoons salt
1 teaspoon oregano leaves, crumbled
1/4 teaspoon ground cumin

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.

MEXICAN RED SAUCE

Mexican Red Sauce image

While trying to help my dear friend Mommy Diva find some New Mexico style red chile sauce, I came across this recipe. I just have to try it! According to Diana Kennedy[http://en.wikipedia.org/wiki/Diana_Kennedy], Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider. However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US. See blog here with step by step pictures! http://www.elise.com/recipes/archives/005178mexican_red_chili_sauce.php Prep and cooking time are concurrent Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.

Provided by Mamas Kitchen Hope

Categories Sauces

Time 40m

Yield 9 ounces

Number Of Ingredients 8

Ingredients

3 dried ancho chiles or 2 ancho chilies
2 guajillo chilies, only use these if you are using ancho's
water
1 large garlic clove
2 cloves, whole, crushed
2 peppercorns, black, crushed
1/2 teaspoon salt, more to taste
olive oil

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.

Nutrition Facts : Calories 16.9, Fat 0.5, SaturatedFat 0.1, Sodium 131.8, Carbohydrate 3.1, Fiber 1.3, Sugar 0.1, Protein 0.7

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