• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Marks Red Sauce

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 4 oz Whole dried New Mexico red
  • -chiles
  • 2 oz Whole dried Ancho chiles
  • 2 oz Whole dried Cascabel chiles
  • 2 Whole dried or canned
  • -Chipotle chiles in adobo
  • -sauce
  • 1 ts Adobo sauce
  • 2 qt Water
  • 1 lb Blackened Roma tomatoes
  • 1/2 c Chopped white onion 1
  • -tablespoon olive oil
  • 5 Cloves (large) garlic;
  • -roasted, peeled; and
  • -finely chopped
  • 1 ts Roasted ground cumin
  • 1 1/2 ts Roasted ground Mexican
  • -oregano
  • 1 ts Salt
  • 2 tb Peanut oil (or lard)

 Directions

Remove stems and seeds from chiles. With a comal or black ironskillet, or
in an oven at 250', dryroast chiles for 3 to 4 minutes. Shake once or twice
and do not allow to blacken. Add to the water in a covered pan and simmer
very low for 20 minutes to rehydrate. Allow to cool. Blacken tomatoes in a
skillet or under a broiler (about 5 minutes). Saute onion in the oil over
low heat until browned.

Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin,
oregano, and salt. Add I cup liquid. (Taste the chile water first. If it
is not bitter, use chile water, otherwise add plain water or chicken
stock.) Puree to a fine paste; adding more chile water, water, or chicken
stock if necessary.

Add oil or lard to a high-sided pan, and heat until almost smoking. Refry
sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow
sauce to get too thick; add water if necessary. Yields 4 cups.

NOTE: Carefull with that last step - I don't refry the sauce that hot since
it last covered my stove, me, ...

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