Anchochiletomatosauce Recipes

Steps:

• Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
• Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• * Available at many supermarkets and at specialty foods stores and Latin markets.

Steps:

• Core tomatoes and cut in half - squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3 1/4 cups tomatoes. Set aside.
• In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently; uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups.
• Hint: You can double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months. You can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen. Your friends will thank you.

Steps:

• Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
• Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
• Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.

Steps:

• In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week.

Steps:

• Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

Steps:

• Combine 2 cups hot water and ancho chilies in medium bowl. Let stand until chilies soften, about 30 minutes. Drain, reserving soaking liquid.
• Meanwhile, char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop chilies.
• Place drained ancho chilies, 1/2 cup reserved soaking liquid, chopped poblano chilies, cream, honey, and vinegar in blender. Puree until smooth, adding more soaking liquid by tablespoonfuls if sauce is too thick. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before serving.) Place sauce in small bowl.
• *Available at Latin American markets and some supermarkets. **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.