Numex Red Chile SauceFrom jimrug1 8 years ago
- 4 ozs whole dried NuMex (New Mexican) red chiles shopping list
- 2 ozs whole dried Ancho or Mulato chiles shopping list
- 2 ozs whole dried Cascabel chiles. shopping list
- 2 whole dried chipotle chiles or Chipotles Chiles in adobo sauce. shopping list
- 1 tsp Adodo Sauce shopping list
- 2 quarts water shopping list
- 1 cup of reserved Chile soaking liquid, water or chicken broth. shopping list
- 1 lb roma tomatoes shopping list
- 3/4 cup white onion, chopped shopping list
- 1 Tbls olive oil shopping list
- 6 large cloves garlic, roasted, peeled and finely chopped shopping list
- 1 Tsp toasted and ground cumin Seeds shopping list
- 1 1/2 Tsps toasted and ground Mexican oregano (or Italian shopping list
- 1 Tsp salt shopping list
- 2 Tbls lard or peanut oil shopping list
How to make it
- Remove Stems and seeds from Chiles. Place Chiles in a heavy skillet and toast over medium heat until skins soften and they become fragrant. Turn heat to high, add water, and bring to a boil.
- Cover, remove from heat and let Chiles soak for 20 - 40 Minutes.
- Check occaionally to make sure all of the Chiles are submerged in the water.
- Blacken the Tomatoes under the broiler turning often. (5 - 10 Min) They should be charred all over.
- Heat the Olive Oil in a heavy skillet over med high heat. Fry Onions until brown but not burnt.
- Put rehydrated Chiles in a blender with the blackend Tomatoes, Onions, Garlic, Cumin, Oregano, Salt, Chipotles and Adobo sauce. Add 1 Cup of the Chile soaking liquid. (Taste the Chile soaking liquid. If it is bitter, use water or broth.) Puree to a fine smooth paste adding more Chile water if necessary.
- In a high sided pan, heat lard or peanut oil until just smoking. Refry sauce at a sizzle for 3 -5 minutes stirring constantly. Do not allow the sauce to get too thick. Add water if necessary.
- The sauce can be refrigerated 1 1/2 weeks or canned or frozen for up to 6 months.
The Cookjimrug1 Peoria, IL
The Rating8 people
Sounds terrific..got my five. Thanks for posting.raelene1951 in Brighton loved it
Wow - fantastic! I love playing with all kinds of chiles...it's one of my things. Thanks for a great recipe and one I will totally enjoy making, using and eating. Kudos!
~Vickielunasea in Orlando loved it
This one sounds great!bluewaterandsand in GAFFNEY loved it