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Mexican Chile Sauce Recipe

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This recipe for Mexican Chile Sauce is from The Wellen Family Cookbook Project, 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:  
5 Dried Pasilla Chilies
5 Dried Quajillo Chilies
1 can (14oz) Diced Tomatoes
6 cloves Garlic
1 tbsp Salt
2 tsp Cumin
2 tsp Honey
Directions:
Directions:
Mince the garlic, drain the tomatoes.
In a medium skillet heat dried peppers until just fragrant but do not burn them and put in a pot of boiling water for 10 minutes to hydrate the chilies. Reserve the hydrating water.
Remove the seeds from the chilies and add everything to a blender along with 1.5 cup of the chile water and blend until smooth.
Heat 2 tbsp butter in a medium sauce pan and add 1 tbsp flour and whisk until golden brown.
Add the chile mixture and simmer 10 minutes or until thickened to desired consistency.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This sauce is a very good sauce for fajitas, eggs, etc. It's not overly spicy but has a great smoky heat to it. Depending on the chilies you may need more salt to balance out the flavor.

 

 

 

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