Post by April B. on Dec 20, 2002 13:08:05 GMT -6
Red Chile Sauce (Salsa De Chile Rojo)
Makes 3 ½ cups
You can dip tortillas in this sauce to make Enchiladas, Moisten meat filling first with it, or serve it as a condiment with meats. Preparing the chiles is somewhat messy if you don't have a blender.
Be sure to get the right dried chilies - large, dusky - red, mild ones - usually you can find them in stores that specializing in Mexican foods.
6 ounces (about 10-12) whole dried ancho, pasilla, or California chilies (or mixture of each)
3 cups tomato sauce or tomato paste
1 small clove garlic, minced or mashed
1/4 cup salad oil
1-1/2 teaspoon salt
1 teaspoon crumbled oregano
1/4 teaspoon ground cumin
Place chilies on baking sheet. Toast lightly in a 400 degree oven for 3-4 minutes only, or until they give of a mild aroma.
Do not burn the chiles or they will be very bitter.
Remove from oven, let cool to touch then remove and discard stems and seeds, and any pink pithy material inside the chiles.
Rinse in cool water, drain briefly, then cover chiles with hot water; let set for 1 hour.
Place chilies in blender with enough of the water to blend; Whirl until smooth. (Or scrape the pulp from the skin with a table knife, then put though a wire strainer.)
Add remaining water, tomato sauce or past, garlic, salad oil, salt, oregano, and cumin. Simmer sauce gently for 10 minutes, stirring occasionally. You can freeze this sauce.
Makes 3 ½ cups
You can dip tortillas in this sauce to make Enchiladas, Moisten meat filling first with it, or serve it as a condiment with meats. Preparing the chiles is somewhat messy if you don't have a blender.
Be sure to get the right dried chilies - large, dusky - red, mild ones - usually you can find them in stores that specializing in Mexican foods.
6 ounces (about 10-12) whole dried ancho, pasilla, or California chilies (or mixture of each)
3 cups tomato sauce or tomato paste
1 small clove garlic, minced or mashed
1/4 cup salad oil
1-1/2 teaspoon salt
1 teaspoon crumbled oregano
1/4 teaspoon ground cumin
Place chilies on baking sheet. Toast lightly in a 400 degree oven for 3-4 minutes only, or until they give of a mild aroma.
Do not burn the chiles or they will be very bitter.
Remove from oven, let cool to touch then remove and discard stems and seeds, and any pink pithy material inside the chiles.
Rinse in cool water, drain briefly, then cover chiles with hot water; let set for 1 hour.
Place chilies in blender with enough of the water to blend; Whirl until smooth. (Or scrape the pulp from the skin with a table knife, then put though a wire strainer.)
Add remaining water, tomato sauce or past, garlic, salad oil, salt, oregano, and cumin. Simmer sauce gently for 10 minutes, stirring occasionally. You can freeze this sauce.