Ingredients

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, and Salt. 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 now be canned or kept in the refrigerator for up to 1 week.

Reviews & Comments 8

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    " It was not good "
    ChefShep ate it and said...
    Where to begin? Maybe cooking time. 12 minutes? The recipe calls for soaking the chilies for 20 to 40 minutes. It took us 2.5 hours. Next maybe the number if servings - 4.....well if you eat it like a soup. It was a bucket of sauce. Then there is the adobo sauce, which is really hard to find, and made from the same stuff in the rest of the sauce. No where in the instructions is the adobo sauce called for, but the 1 tsp in this bucket of sauce wouldn't change a thing. Then there is the whole "Numex" thing - on such thing. There is New Mexico cuisine, which is different a from Mexican food. The Coyote Cafe mentioned in the write up does not refer to the famous place in Santa Fe, which is a fine dinning place with no Mexican food - google it. There is a Coyote Cafe in some second tier ski resort in Colorado that does have Mexican food. The only good thing about this experience was that in trying to find all the ingredients I found the Mexgrocer.com
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  • luisascatering 5 years ago
    are we on the same wave length or what??? I just posted a red sauce for my enchiladas!!! What a trip :-p I'll forward the recipe to you.

    I think you should pair YOUR sauce up with my shredded beef and we go in business, you with me? ;-)
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    So glad I made that chipotles chiles in adobo sauce now I have it for this grand slam of a recipe.
    All these heavenly peppers with their individual elements to contribute to the final treasure.
    I can not wait to test this one.
    Five hundred forks and a big smile :)
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Oh yeah....I used to live in Albuquerque and I ate a LOT of this and it is truly heavenly! Thanks.
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  • jenniferbyrdez 6 years ago
    I'm a chile nut. Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    This one sounds great!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    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!
    ~Vickie
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  • wynnebaer 6 years ago
    Oh Jim.....YOu're gonna have me trying all kinds of chiles now, aren't you....:)
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    " It was excellent "
    raelene1951 ate it and said...
    Sounds terrific..got my five. Thanks for posting.
    Was this review helpful? Yes Flag

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