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
1COOK NOTE: When working with Chilies be sure to PUT ON GLOVES!!! Chilies will actually burn the skin causing it to turn red and peel, not fun, I learned the hard way! Also, wash your hands thoroughly when you are done and be careful not to touch your eyes.
Wash and dry all of the Chilies.
2Roast Dried Chiles in a large dry skillet until their color starts to turn from dark to light in spots. Remove and cool!
PUT GLOVES BACK ON!!! (if you took them off)
3Stem and seed all chiles and break into smaller pieces. Kitchen Shears are nice for this.
4Place chiles in a large Sauce Pan and cover with 4 cups of water or stock. Bring to boil on High and turn to medium-low to simmer for about 20 minutes or until softened.
5Drain Chilies and reserve cooking liquid.
6In a Food Processor (or Blender if you are very careful, and do this in batches in blender)
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!
7Return Chile mixture to sauce pan or skillet and cook on low for about 10 minutes as you prepare your other ingredients for your dish. Do not let boil or reduce, you are just heating to marry the flavors together, they will blend further in the cooking of the dish you use this for. My enchilada recipe will be posted soon. I promise! Eat Well!