Free Recipe Mexican Red Chile Sauce
Recipe Type: S Recipes
Recipe Preparation: chill
Cooking Ingredients for Mexican Red Chile Sauce Recipe
6 oz (about 10 to 12) whole dried
-Ancho; Pasilla, or
-California green chiles (or
-a mixture of all three)
3 c Hot water
1/4 c Tomato sauce or paste
1 Clove (small) garlic;
-minced or pressed
1/4 c Salad oil
1-1/2 ts Salt
1 ts Oregano leaves; crumbled
1/4 ts Cumin
Mexican Red Chile Sauce Preparation
Place chiles on a baking sheet an lightly toast in a 400 F oven for 3 or 4 minutes only or until they give off a mild aroma. Chiles will be bitter if burned. Remove from oven and let cool to touch, then remove and discard stems, seeds, and any pink pithy material inside chiles. Rinse in cool water, drain briefly, then cover chiles with hot water; let stand for 1 hour. Place chiles in a blender with enough of the water to blend; whirl until smooth. Alternately, scrape pulp from skin with table knife, then put through a wire strainer. Add remaining water, tomato sauce, garlic. oil, salt, oregano and cumin. Simmer uncovered for 10 minutes, stirring occasionally, to blend flavors. Chill up to 1 week or freeze for longer storage. Makes 3 1/2 cups. Kathy Peacock <KPEACOCK@stac.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 15
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