Red Chili Sauce Recipes

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.

Steps:

• Remove stems and seeds from dried chili peppers.
• Place peppers in a single layer on a baking sheet.
• Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
• Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
• Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
• Add garlic, cumin and salt.
• Cover and blend until smooth.
• In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
• Carefully stir in blended chili mixture.
• Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
• Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

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.

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.

Steps:

• Remove stems and using a small knife slice the chilies lengthwise.
• Remove seeds and veins.
• Rinse with hot water.
• Put chilies in a large pot and cover with water, bring to a low boil.
• Let chilies boil until they turn bright red and soft, approximately 10 minutes.
• Remove from water and let cool; reserve water for later use.
• Working in batches fill a blender less than half way up with chilies and add about 2 cup of the water from the pot. Cover and blend on high (careful here, this stuff tends to splatter).
• Once the blender is going remove the lid and add more chilies and water depending on the consistency, you don't want it too thick or too thin. you'll know its the right consistency when you can see a spinning vortex while blending.
• These amounts will yield approximately 2 blenders full. Each batch should have approximately 4 oz chilies, 1 tsp garlic powder and 3 teaspoons sea salt. Add salt one tsp at a time and taste for preference.
• Let blend on high for approximately 10 minutes each batch.

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.

Steps:

• 1. Preheat the oven to 350°F. Place a baking sheet in the oven until hot. Put on rubber gloves and remove the stems and seeds from the chiles. Pull the baking sheet out of the oven and use tongs to arrange the chiles on it in a single layer. Slide back in the oven and roast until the chiles are fragrant, about 5 minutes.
• 2. Remove from oven and use tongs to transfer the chiles to a heatproof bowl. Add enough boiling water to cover the chiles and allow to sit until cool, 30 to 40 minutes. Transfer the peppers and 3 cups of the soaking liquid to a food processor or blender. Reserve the remaining liquid. Blend or process the chiles until smooth.
• 3. Warm the oil over medium heat. Whisk in the masa harina. Reduce the heat to low and slowly add the pureed chiles, whisking constantly. Slowly whisk in salt to taste. Add additional water, if necessary, to get a thick but pourable consistency. This sauce will keep in a tightly covered glass jar up to 2 weeks in the refrigerator. It can also be frozen.