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Grandma Readhead’s Red Chile Sauce Recipe

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This recipe for Grandma Readhead’s Red Chile Sauce is from DagEnd Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Double this recipe

8-10 chiles total:

Galileo chiles
New Mexican chiles
Ancho chiles (Grandma’s favorite and also sweeter)

1/2 onion chopped
3 garlic cloves peeled
1 tsp Mexican oregano
1/2 tsp ground cumin
1 tsp salt
2 c. water
Directions:
Directions:
Boil water in a pot
Cut off stems of chiles and empty the seeds to clean
Toast the chiles on a pan, they will start to flake a little bit, but don’t overcook—1-2 minutes per side until fragrant
Take boiling water off the heat and put the chilies in the hot water to steep for 15 minutes to soften

Put onion, garlic, cumin, salt, oregano, chiles, and 1 cup of the water from the soaked chiles into a blender
When you put in Mexican oregano, crunch it up into a powder with your fingers as you add it
Blend everything until perfectly smooth
Pour sauce through a fine mesh strainer to strain if you see a bunch of seeds that you missed, otherwise don’t worry about straining
Heat 1 tbsp oil in a pot and pour the sauce in. Cook for 5 minutes at a simmer to meld the flavors

Taste the sauce and if it is too spicy for you, you can add some tomato sauce to cool it down

It doesn’t last long in the fridge, but it does freeze well.

Use on enchiladas or carne adovada

 

 

 

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