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.
HATCH RED CHILI SAUCE
This is the recipe used by the Messilla Valley Chili Company in Hatch, New Mexico. It may be frozen.
Provided by Miss Annie
Categories Sauces
Time 40m
Yield 2 cups (approximately)
Number Of Ingredients 7
Steps:
- Rinse chile pods, remove stems and seeds.
- Place water and pods in a pan and heat to boiling.
- Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
- Remove pods and place in a blender, setting aside cooking liquid.
- (Add salt, garlic gloves & Oregano in blender at this time as well -- ).
- Run through blender until pods form a smooth paste.
- In a large skillet, heat 2 Tbsps. oil.
- Add flour and brown lightly.
- Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
- Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
- Simmer for about 10 minutes.
- May be frozen for future use.
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
HATCH GREEN CHILE SAUCE
This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.
Provided by PalatablePastime
Categories Sauces
Time 58m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
- Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
- Add the chiles, then whisk in the stock and the seasonings.
- Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
- May keep refrigerated for up to 5 days; freezes well.
SANTA FE HATCH CHILE GREEN SAUCE
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Provided by wasabinoir
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g
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- Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
- Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
- Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
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- Spread the chiles on a baking sheet. Place under the broiler, about 5 inches from the heat and broil until the skins are charred. Turn the chiles and repeat.
- Remove the chiles and place them in a bowl. Cover with plastic wrap or a lid so they can steam for 15 minutes.
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- Heat a fry pan over medium high heat. Once the pan is hot, add the oil. When the oil starts to shimmer, add the onion. Cook for about 5 minutes or until tender. Add the garlic and cook until fragrant. About 1 minute.
- Add flour, stirring, and cook for about two minutes. Add chopped chiles and cook, stirring, for about a minute.
- Add chicken broth and cook until the sauce starts to thicken. About 5 minutes. Finish with lime juice (optional) and salt.
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- Remove the charred skins from your roasted red peppers. Toss the peppers into a food processor, along with some onion, garlic, and seasonings. I used a bit of spicy chili flakes, cumin and salt.
- Process the mixture until it smooths out, then drizzle in some olive oil and process it. The olive oil will emulsify and thicken up the sauce to an almost fluffy texture.
- Transfer the sauce to a pot and add in a bit of chicken broth to thin it out. Simmer it for about 10 minutes to let the flavors mingle.
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- Break off the stems of the chile pods and shake out the seeds. If using pods from a ristra* , check for mold on the inside of the pods. Discard pods with mold. Wash pods and transfer to a pot. (I use a small stock pot.)
- Transfer all ingredients to the pot with the chile. Bring the water to a boil and reduce heat for a simmer. Cover and simmer for about 15 - 20 minutes until the pods are rehydrated (see picture below). Remove from heat and let sit, covered, for another 10 minutes.
- Once cool enough to handle, fill the blender with about 1/3 of the rehydrated chile, some of the other ingredients (onion, garlic, spices), and about 1 cup of the water. (You might need to scoop to the bottom of the pot to get to the spices.)
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