Red Enchilada Sauce Salsa De Chile Rojo Recipes

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RED ENCHILADA SAUCE



Red Enchilada Sauce image

This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
⅛ teaspoon ground black pepper
⅛ teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 (6 ounce) can tomato sauce
1 ½ cups water

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
  • Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Nutrition Facts : Calories 27.2 calories, Carbohydrate 2.5 g, Fat 1.9 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 191.6 mg, Sugar 0.7 g

HOMEMADE RED ENCHILADA SAUCE RECIPE



Homemade Red Enchilada Sauce Recipe image

Recipe for an easy red enchilada sauce, also known as salsa roja or mole rojo, prepared with dried ancho and pasilla chiles. Use it as a base for Pozole too.

Provided by Douglas Cullen

Categories     Salsa     Sauce

Time 1h5m

Number Of Ingredients 9

8 ancho chiles (mild fruity dried chili pods)
4 pasilla chiles (mild fruity dried chili pods)
1 medium onion quartered
2 plum tomatoes
3 cloves garlic
1/2 teaspoon Mexican oregano
1/2 teaspoon marjoram
2 tablespoons cooking oil
salt to taste

Steps:

  • Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
  • Allow chiles to cool and then remove stems, seeds, and veins.
  • Char the onion, tomatoes, and garlic in a hot pan.
  • Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
  • Bring to a boil and then reduce the heat to low.
  • Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
  • Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
  • Add water little by little if necessary to blend. You may have to blend in two batches
  • Strain the mixture.
  • Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
  • Reduce the heat and simmer for 30 minutes until the sauce has thickened.
  • Add salt to taste.
  • Allow the sauce to sit for at least 2 hours so that the flavors meld.
  • Warm the sauce before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 113 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 497 mg, Sugar 5 g

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

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!

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

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

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.

RED ENCHILADA SAUCE - TUCSON'S EL CHARRO



Red Enchilada Sauce - Tucson's El Charro image

If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.

Provided by Mme M

Categories     Sauces

Time 45m

Yield 2 quarts

Number Of Ingredients 6

12 dried red chilies
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic paste
3 tablespoons flour
1/2 teaspoon salt

Steps:

  • Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes.
  • Remove the chiles, reserving the liquid.
  • Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste.
  • Remove to a bowl. Repeat with the rest of the chiles.
  • Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.

SALSA DE SERRANO ROJO (RED SERRANO SAUCE)



Salsa De Serrano Rojo (Red Serrano Sauce) image

This is a medium hot "Table Sauce". It can be served as a "sprinkle on" for everything from enchiladas to scrambled eggs. It makes a welcome addition to a pot of chili. It should not be considered as a dipping sauce unless you've got a fair hot tooth. We like to use serranos because of the heat to flavor ratio. Jalapenos may be used, but they won't yield quite the quality of flavor. It yields a hot, pungent, sweet south of the border flavor that can easily be addictive.

Provided by Smoky Okie

Categories     Sauces

Time 30m

Yield 100 serving(s)

Number Of Ingredients 9

4 lbs red serrano peppers
1 cup white balsamic vinegar
1 cup cider vinegar
3/4 cup water
1/4 cup fresh lime juice
4 tablespoons white sugar
2 tablespoons ground cumin
1 tablespoon salt
6 large garlic cloves

Steps:

  • Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
  • Press puree through a sieve to remove seed particles.
  • Combine 40 oz. serrano puree with all other ingredients in bowl.
  • Work in batches back through blender, and strain again.
  • Bottle in sprinkle top bottles and refrigerate.

Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 72, Carbohydrate 1.9, Fiber 0.7, Sugar 1.2, Protein 0.3

THE BEST RED ENCHILADA SAUCE



The Best Red Enchilada Sauce image

This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!

Provided by Fox Woadhill Rogers

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h25m

Yield 14

Number Of Ingredients 8

6 dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
  • Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g

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

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.

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