• 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)


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, ...

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?