Red Chile Sauce
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
56
Spice
63
Sweetness
69
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
SaltDirections:
1
Remove stems and seeds from dried chile pods
2
Rinse and place in 4-quart pot
3
Cover with water and bring to a boil
4
Remove from heat, cover, and let pods steep for 30 minutes
5
Drain pods in a colander and reserve juice
6
Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover
7
Blend to a fine consistency
8
Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally
9
Return this pulp to the 4-quart pot and add the salt, oregano, and garlic
10
Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally
11
Taste to adjust seasonings
12
If the sauce tastes bitter, add the tomato sauce
13
Simmer for 5 more minutes
14
Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree