RED CHILE SAUCE (CHILE COLORADO)
An easy Red Chile Sauce (Chile Colorado) recipe
Categories Condiment/Spread Sauce Blender Vinegar Spice Hot Pepper Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 12
Steps:
- Rinse chiles and split open, discarding stems, seeds, and ribs.
- Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
- Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
- Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.
HOMEMADE CHILI SAUCE
Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g
FIERY GREEN CHILE PASTE (SALLYE)
This is traditionally a kosher dish called Zhoug, and is used extensively in kosher dishes. It is truly a fiery paste and should be used with caution. Experiment with small amounts and increase incrementally to suit your taste buds. This is my take on it. I have tweaked it somewhat for our less adventuresome cooks.
Provided by sallye bates @grandedame
Categories Other Sauces
Number Of Ingredients 8
Steps:
- Seed and devein chiles and cut in half Remove and discard stems from cilantro and parsley and loosely separate leaves Peel garlic cloves and cut in half
- Place chiles, cilantro, parsley and garlic in food processor with cutting blade Do not overcrowd, make multiple loads if necessary (depending on size of your processor bowl) Process until a rough chunky paste. If you need to make more than one load, pour into bowl and set aside Continue processing until all items are in rough chunky state
- Place all paste back into food processor, add salt, pepper, cumin and half of olive oil Process until well blended, but still a bit chunky
- Pour into airtight glass jar (this will make about a quart of sauce) with enough room left for the remainder of oil Pour the remainder of oil onto the top of paste (do not stir) Seal jar and store in fridge Will last up to 3 months if kept refrigerated
- Use as desired with meat, fish and poultry dishes. Can also be used to perk up salad dressings. If you are brave/crazy like my son, you can use it as a dip in lieu of salsa.
NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
RED CHILE SAUCE
Steps:
- Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
- Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
- Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
- Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.
RED CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
- Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.
MELLOW RED CHILE SALSA WITH SWEET GARLIC AND ROASTED TOMATOES
Provided by Rick Bayless
Categories Sauce Garlic Tomato Broil Super Bowl Vegetarian Hot Pepper Fall
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Heat the broiler. Pull the stems off the dried chiles, tear them open and shake out the seeds (if you prefer a salsa with a more refined texture, be sure to remove all the seeds). Place in a bowl, cover with hot tap water and lay a plate on top to keep them submerged.
- Lay the whole tomatoes on a broiler pan or baking sheet. Set as close to the boiler as your oven allows and broil for about 6 minutes, until darkly roasted and blackened in spots - the tomato skins will split and curl. With a pair of tongs, flip over the tomatoes and roast them for another 6 minutes or so, until they are soft and splotched with dark spots. Set aside to cool.
- Turn the oven down to 425 degrees. Separate the onion into rings and, on a pan or baking sheet, combine it with the garlic. Set in the oven. Stir carefully every few minutes, until the onions are soft and beautifully roasted (don't worry if some of the edges char) and the garlic is soft and browned in spots, about 15 minutes total.
- If you're not inclined toward rustic textures in your salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached; catch the flavorful juices on the baking sheet as you work, so as not to waste any of them. By now the chiles should be soft (to catch them at the perfect stage of rehydration - before they've lost much flavor into the water - soak them no longer than 30 minutes); drain. In a blender or food processor, combine the drained chiles with the tomatoes and their juice. Process to a fairly smooth puree - chile skins are tough, so you want to make sure they are chopped up enough. Scrape two-thirds of the puree into a large bowl. Roughly chop the onion and garlic, then add them to the blender containing the rest of the chile-tomato mixture. Pulse repeatedly until all is moderately finely chopped. Scrape down the sides from time to time to keep everything moving evenly; if the mixture just won't move through the blades, add a little water to loosen it up. Scrape the puree into the bowl. Stir in the oregano and vinegar, then add enough water to give this salsa a lightly consistency.
- Taste and season generously with salt - this is a condiment, remember. Taste again and add a little sugar if you think it's necessary to balance any lingering bitterness in the chiles. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
CHILE SAUCE, RED (SALLYE)
Use in recipes that call for chili sauce, or as a condiment.
Provided by sallye bates
Categories Other Sauces
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Remove stems and seeds from chiles. Place in heavy saucepan and cover with water. Boil for 30 minutes at medium low temperature Remove from heat Puree in food processor or blender until smooth and set aside
- 2. Add lard to heavy skillet and saute onions and garlic until translucent. Add flour and stir to make a smooth paste Add red chili pulp to flour mixture and stir to blend
- 3. Add salt, oregano and toomato sauce Simmer for 1/2 hour on low heat.
- 4. Store in airtight jar in refrigerator.
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Total Time 50 mins
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SIMPLE HOMEMADE CHILI SAUCE (RED CHILLI SAUCE)
From alphafoodie.com
5/5 (23)Total Time 5 minsCategory Condiment, DiysCalories 26 per serving
- Add the peppers and the rest of the ingredients to a food processor or blender and blitz into a sauce.Taste the sauce and adjust seasonings as necessary.
- Store the homemade chili sauce in a glass jar (plastic will stain), for up to 1 month in the fridge and for up to four months in the freezer.If it begins to taste sour or moldy in any way (or has physical signs of mold), then discard it.Also, you may be able to hot water bath can this red chili sauce (and then store it for months in the fridge) - however, it depends on its' pH balance and using the correct method. If this is something you'd like to do, it's best to consult reputable sources regarding canning items.
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