Side Pannel
Mexican Red Chile Sauce
Ingredients List
- 6 oz (about 10 to 12) whole dried
- -Ancho; Pasilla, or
- -California green chiles (or
- -a mixture of all three)
- 3 c Hot water
- 1/4 c Tomato sauce or paste
- 1 Clove (small) garlic;
- -minced or pressed
- 1/4 c Salad oil
- 1 1/2 ts Salt
- 1 ts Oregano leaves; crumbled
- 1/4 ts Cumin
Directions
Place chiles on a baking sheet an lightly toast in a 400 F oven for 3 or 4
minutes only or until they give off a mild aroma. Chiles will be bitter if
burned.
Remove from oven and let cool to touch, then remove and discard stems,
seeds, and any pink pithy material inside chiles. Rinse in cool water,
drain briefly, then cover chiles with hot water; let stand for 1 hour.
Place chiles in a blender with enough of the water to blend; whirl until
smooth. Alternately, scrape pulp from skin with table knife, then put
through a wire strainer. Add remaining water, tomato sauce, garlic. oil,
salt, oregano and cumin. Simmer uncovered for 10 minutes, stirring
occasionally, to blend flavors. Chill up to 1 week or freeze for longer
storage. Makes 3 1/2 cups.
minutes only or until they give off a mild aroma. Chiles will be bitter if
burned.
Remove from oven and let cool to touch, then remove and discard stems,
seeds, and any pink pithy material inside chiles. Rinse in cool water,
drain briefly, then cover chiles with hot water; let stand for 1 hour.
Place chiles in a blender with enough of the water to blend; whirl until
smooth. Alternately, scrape pulp from skin with table knife, then put
through a wire strainer. Add remaining water, tomato sauce, garlic. oil,
salt, oregano and cumin. Simmer uncovered for 10 minutes, stirring
occasionally, to blend flavors. Chill up to 1 week or freeze for longer
storage. Makes 3 1/2 cups.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
