Red Chile Sauce
Red chile sauce made from whole dried chiles has a deeper, earthier flavor than anything from a jar. Here, New Mexico chiles are soaked, puréed, simmered with onion, garlic, cumin and Mexican oregano, then blended again and pushed through a sieve for a smooth finish. Tasting the soaking water is a useful step, because bitter water gets replaced. Use it for enchiladas, chicken marinade or huevos rancheros.
Instructions
Wipe the dried chiles with a damp cloth to clean them, taking care when handling them, since the oils can irritate skin and eyes. Break off the stems and shake out the seeds.
Soak the chiles in the hot water until they are soft, about an hour. Taste the soaking water, and if it is bitter, pour it off and use fresh water in its place.
Purée the softened chiles with their water in a blender until smooth.
Heat the oil in a pan and add the onion, garlic, cumin and oregano. Cook until the onion is soft.
Add the chile purée to the pan and simmer for 15 minutes. Then return the mixture to the blender and purée it again, being careful with the hot liquid.
Pour the sauce through a sieve, stirring and pressing it against the mesh with a spoon so that all the sauce passes through and only the skins are left behind.
Season with salt to taste. If the sauce still tastes a little bitter, stir in a small amount of sugar to balance it.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
