Mexican Red Almond Dipping Sauce Ii Raw Vegan Version Recipes

MEXICAN RED ALMOND DIPPING SAUCE (VEGAN)

Mexican Red Almond Dipping Sauce (Vegan) image

From a Mexican cookbook. A nice sweet and spicy dipping sauce, an interesting alternative to salsa and tomatillo sauce. Perfect for nacho chips and fritters! I liked this sauce with cheese arepas.

Provided by the80srule

Categories Sauces

Time 35m

Yield 1 3/4 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup toasted slivered almonds
1 large onion, finely chopped
1 garlic clove, crushed (I use1/2 tsp liquid-y chopped garlic)
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
2 teaspoons paprika
1 teaspoon ground red chile (I used red pepper flakes)
1/4 teaspoon ground red pepper (I used cayenne)

Steps:

Put the almonds in a food processor and pulverize until finely ground.
Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender (about 10-15 minutes).
Stir in all the other ingredients except the ground almonds. (I found it easier to turn the heat off first, then add the tomato sauce followed by everything else, then put the heat back on.).
Heat to boiling; reduce heat. Simmer 1 minute stirring constantly;.
stir in almonds.
Serve hot with some corn chips and/or arepas, and enjoy!. Makes about 1 3/4 cups of sauce.

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

MEXICAN RED SAUCE

Mexican Red Sauce image

Make and share this Mexican Red Sauce recipe from Food.com.

Provided by Dienia B.

Categories Sauces

Time 25m

Yield 1 batch

Number Of Ingredients 4

Ingredients

7 tomatoes
2 cups water
5 dried anaheim chiles
2 cups chicken bouillon

Steps:

cook the tomatoes in water with bouillon until soft.
blend the tomatoes and juice with the chili use on enchiladas.

Nutrition Facts : Calories 174.3, Fat 2.8, SaturatedFat 0.5, Sodium 1990.1, Carbohydrate 34.9, Fiber 10.3, Sugar 24, Protein 8.9

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