SIMPLE HOMEMADE CHILI SAUCE (RED CHILLI SAUCE)
Steps:
- First, wash the chili peppers, patting them dry with a little paper towel.
- Then, cut off the stem ( green tops). It's best to wear gloves and avoid touching your face while dealing with the chilies!
- Next, roughly chop the peppers, keeping the seeds. You don't need to be too precise with your chopping as everything will be blended.
- Add the peppers and the rest of the ingredients to a food processor or blender and blitz into a sauce.Taste the sauce and adjust seasonings as necessary.
- Then, transfer the sauce to a sterilized jar and enjoy it immediately or store it in the fridge for longer-term storage.Optionally, you can reduce this sauce down to thicken it slightly over a hob. Read the recipe notes for more on that.
- Store the homemade chili sauce in a glass jar (plastic will stain), for up to 1 month in the fridge and for up to four months in the freezer.If it begins to taste sour or moldy in any way (or has physical signs of mold), then discard it.Also, you may be able to hot water bath can this red chili sauce (and then store it for months in the fridge) - however, it depends on its' pH balance and using the correct method. If this is something you'd like to do, it's best to consult reputable sources regarding canning items.
Nutrition Facts : ServingSize 0.5 Tbsp, Calories 26 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 437 mg, Fiber 1 g, Sugar 1 g
NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
MEXICAN RED CHILE SAUCE
This Mexican Red Chile Sauce is made with dried ancho chiles and can top enchiladas and tamales of any kind. In about 30 minutes, you'll have a flavorful red chile sauce ready to serve with a variety of dishes.
Provided by Elise Bauer
Categories Salsa Sauce Adobo Chiles Chili Chili Sauce Mexican Salsa
Time 35m
Number Of Ingredients 7
Steps:
- Cut the chiles open and remove stem and seeds: Working on one chile at a time, use a paring knife 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. Note when working with chiles, 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.
- Heat the chiles on a skillet: Heat a large skillet on medium heat. Flatten out the dried chiles as well as you can and place on the skillet to heat. Press down on the opened chiles and leave for a few seconds. Turn the chiles over and heat a few seconds more. You do not want to toast or burn the chiles! If they burn, they'll turn bitter. Just heat them enough to draw out more of their flavor.
- Soften the chiles in hot water: Add the chiles 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 chiles have softened and plumped up. (OR place the chiles in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)
- Purée with garlic, seasonings, water or poaching liquid: Remove the chiles from the pan, reserve the soaking water, and place the chiles in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain water 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.
- Strain through sieve into a skillet, simmer: 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 48 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 162 mg, Sugar 0 g, Fat 4 g, ServingSize Makes a little more than 1 cup, UnsaturatedFat 0 g
GARLICKY RED CHILI HOT SAUCE
Provided by Melissa Clark
Categories easy, quick, condiments
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
- Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams
RED CHILE SAUCE (CHILE COLORADO)
An easy Red Chile Sauce (Chile Colorado) recipe
Categories Condiment/Spread Sauce Blender Vinegar Spice Hot Pepper Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 12
Steps:
- Rinse chiles and split open, discarding stems, seeds, and ribs.
- Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
- Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
- Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.
RED CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
- Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.
RED CHILE SAUCE
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 CHILI SAUCE
Every Christmas my mom makes tamales and pozole and I can't have either without her red chili. So simple and so much better than canned, but be careful when blending because this can be messy and red chili stains!
Provided by catalinacrawler
Categories Sauces
Time 35m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Remove stems and using a small knife slice the chilies lengthwise.
- Remove seeds and veins.
- Rinse with hot water.
- Put chilies in a large pot and cover with water, bring to a low boil.
- Let chilies boil until they turn bright red and soft, approximately 10 minutes.
- Remove from water and let cool; reserve water for later use.
- Working in batches fill a blender less than half way up with chilies and add about 2 cup of the water from the pot. Cover and blend on high (careful here, this stuff tends to splatter).
- Once the blender is going remove the lid and add more chilies and water depending on the consistency, you don't want it too thick or too thin. you'll know its the right consistency when you can see a spinning vortex while blending.
- These amounts will yield approximately 2 blenders full. Each batch should have approximately 4 oz chilies, 1 tsp garlic powder and 3 teaspoons sea salt. Add salt one tsp at a time and taste for preference.
- Let blend on high for approximately 10 minutes each batch.
Nutrition Facts : Calories 33.8, Fat 0.6, SaturatedFat 0.1, Sodium 381.4, Carbohydrate 7.3, Fiber 3, Sugar 4.2, Protein 1.1
MEXI-MILD RED CHILI SAUCE
A very mild, tasty, and tangy sauce inspired by a hybrid of enchilada sauce and taco sauce. Easy and inexpensive to make, this frugal condiment accompanies... just about anything!
Provided by PeteVenk
Categories Sauces
Time 12m
Yield 48 tablespoons, 48 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 3.6, Fat 0.1, Sodium 56.8, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 0.1
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