Red Chile Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 - 20 Dried Peppers (mixture of Guajillo, Ancho, and New Mexico)
3 c. Vegetable Stock
1/2 Yellow Onion
6 cloves Garlic
1 - 2 tsp Honey
1 tsp Salt
1 tsp Cumin
1 tsp Coriander
1 tsp Oregano
2 tbsp Oil
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Directions: |
Directions:Chop the onion, and mince the garlic.
Toast the chiles in a large skillet over medium high heat until soft and pliable and remove from heat. Cut the tops from the peppers and cut or tear the pepper open lengthwise and remove all the seeds. In a pot add the peppers, and broth and bring to a boil then simmer for 20 minutes and remove from heat to cool.
While the peppers are cooling, cook the onion and garlic in a skillet with the seasonings until soft and fragrant.
When everything is cool add it all to a blender (you may have to work in batches) and blend until smooth. Once sauce is blended heat the oil in a pot over medium-high heat and then add the sauce to the pot so that it sears then simmer the sauce for 20 - 30 minutes or until thickened. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: This recipe is great to use in chili, enchiladas, etc. Experiment with the combination of peppers as the base recipe really is not hot, but very deep in flavor. Adding a couple chipotles, or cayenne peppers would make a spicier sauce.
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