foodchickie's Favorite Red Chile Sauce
God knew what he was doing when He made all the Chile variations. I love them all and use them a lot in my cooking and baking if you can believe it.
I hope this is as much of a crowd pleaser for you as it is for me!
Feel free to experiment with different chile combinations, this one has a very well balanced heat and savory flavor and it is a dark red sauce as it has no tomato in it. I use it to make cheese enchiladas. This sauce is my go-to recipe for New Year's.
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- dried california or new mexican chilies (mild)
- dried ancho chilies
- dried guajillo chilies
- 4 c
- water or vegetable stock
- 1 tsp
- kosher salt
- 2-4 clove
- 1 tsp
- mexican oregano (you will be glad you did)
- 1/2 tsp
- freshly ground black pepper
Wash and dry all of the Chilies.
PUT GLOVES BACK ON!!! (if you took them off)
Place all the chilies and 1 cup of cooking liquid in the bowl of the processor fitted with the metal blade.
Add the garlic cloves, mexican oregano, salt and pepper and blend until smooth, adding additional cooking liquid to attain desired consistency. I usually us it all. You will get a thick, dark red to almost black sauce, this is the Authentic Stuff, no tomato paste here, let the chilies sing!