Numex Red Chile Sauce
From jimrug1 16 years ago
- 12 min to make
- Serves 4
This is the Coyote Cafe's version of New Mexico's most famous sauce. It has no rough edges as so many chile sauces do. Serve this with grilled red meats, grilled chicken, enchiladas or other complex hearty dishes. Read more The cooking time does not includes prep and chile soaking time (20 - 45 Min) The recipe should make about 4 cups of sauce. See less
Ingredients
- 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 Rating
Reviewed by 8 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!
~Vickie
lunasea
in Orlando loved it
-
This one sounds great!
bluewaterandsand
in GAFFNEY loved it
Reviews & Comments 9
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "