Relajo Salvadorean Red Chile Sauce Recipes

RELAJO (SALVADOREAN RED CHILE SAUCE)

Relajo (Salvadorean Red Chile Sauce) image

This sauce is used in a lot of Salvadorean recipes. It is the recipe for the red chile in Tamales Salvadorenas, it is the base recipe for Sopa De Pata, and is also the base recipe for the sauce that is poured over Panes Rellenos (a smothered torta served during the holidays). Prep time in this recipe is to get all of the ingredients ready to be cooked together into the final chile sauce.

Provided by cervantesbrandi

Categories Vegetable

Time 1h20m

Yield 1 pot

Number Of Ingredients 11

Ingredients

3 roma tomatoes
1/4 small white onion
5 garlic cloves (peeled and left whole)
3 ancho chilies (stems removed)
9 guajillo chilies (stems removed)
2 tablespoons pumpkin seeds (the kind on the spice rack found in latin markets)
4 tablespoons sesame seeds (untoasted)
1/2 teaspoon whole cloves
1/2 teaspoon whole cumin seed
3 bay leaves (crushed)
1 1/2 teaspoons Mexican oregano (mexican oregano only)

Steps:

Place the chile ingredients in a medium size pot and cover with water. Bring the chiles and tomatoes to a boil, cover and continue boiling for 20 minutes.
Next, place the spice mix ingredients in a saute pan and toast on medium high heat stirring constantly. Make sure to keep everything moving so that the sesame seeds do not burn. Keep toasting the mixture for about 3 minutes until the sesame seeds turn golden brown. Remove the mixture from the heat and set aside to cool.
Once the chiles and tomatoes are cooked, remove from the heat and allow them to cool for about 15 minutes.
Working in two batches, place the chile ingredients in the blender with a half cup of the cooking liquid for each batch. Blend on high for 2 minutes.
Pour the blended chile into a large pan and set aside.
Next, pour the spice mix ingredients in the blender, with 1 cup of water. Blend on high for 5-8 minutes until the sesame seeds are completely blended and the liquid is smooth (may feel a little gritty but will not be chunky at all).
Next, pour the spice mix into the chile mix and bring the pot to a low boil over medium heat. Once the chile has boiled for 5 minutes add the margarine stirring to incorporate. Once the margarine is melted add the chicken and beef consomme powder and stir to incorporate.
Continue cooking the chile sauce on medium heat for an additional 10 minutes.
Note: The sauce prepared above would be for Salvadorean Tamales. Add an additional cup of water, 1/2 tsp of Worcestershire sauce and 1/4 tsp of celery salt when you add the consomme for the sauce that is served over Panes Rellenos. For Sopa de Pata, use the same ingredients for the Panes Rellenos but add another 6 cups of water and double the chile and spice mix recipe.

Nutrition Facts : Calories 532.2, Fat 31.3, SaturatedFat 4.5, Sodium 48.7, Carbohydrate 56.5, Fiber 22, Sugar 8.1, Protein 21.1

NEW MEXICO RED CHILE SAUCE

New Mexico Red Chile Sauce image

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

Ingredients

2 tablespoons canola oil
20 New Mexico dried red chile pods, stemmed and seeded
10 dried chile de arbol peppers, stemmed and seeded
1 large yellow onion, chopped
3 cloves garlic, chopped
1 quart chicken stock, or more if needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon honey

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

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