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Receta Red Chile Sauce
by Global Cookbook

Red Chile Sauce
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Ingredientes

  • 1/2 lb plum tomatoes - (4 to 6)
  • 10 x dry New Mexico red chiles
  • 2 x dry ancho chiles
  • 10 x dry cascabel chiles
  • 4 c. water
  • 1 Tbsp. extra virgin olive oil
  • 1 x onion minced
  • 1 x canned chipotle pepper in adobo
  • 1 x garlic clove minced
  • 1/2 tsp grnd cumin
  • 2 tsp oregano
  • 1 tsp salt - (to 2 tspns)
  • 1 Tbsp. vegetable oil

Direcciones

  1. Cut off stem ends of tomatoes and roast them in a cast-iron skillet over high heat till their skins blacken. Transfer to a blender or possibly food processor.
  2. Dry skillet and return to high heat. Add in dry chiles and roast them, stirring, till they begin to release their aroma, about 3 min. Transfer chiles to a bowl and pour water over. Leave to soften and rehydrate, 10 to 15 min.
  3. Add in softened chiles to tomatoes. Taste chile water; if it is not bitter, add in 1 c. to food processor and reserve remaining water separately, or possibly use plain water. Wipe out skillet, heat extra virgin olive oil over high heat, add in onion and saute/fry over medium heat till browned, about 10 min.
  4. Transfer onions to food processor along with chipotle pepper with its sauce, garlic, cumin, oregano and salt to taste. Puree to a fine paste, stopping once or possibly twice to scrape down sides of workbowl with a rubber spatula. If needed, add in a little more water to processor.
  5. In a large skillet heat vegetable oil till just smoking, add in chile puree and heat till sizzling. Fry sauce, stirring continuously, 3 to 5 min. If sauce becomes too thick, thin it with a little more chile water.
  6. Serve hot with tamales or possibly grilled meats. Or possibly cold and chill up to 1 week.
  7. This recipe yields about 4 c..
  8. Yield: 4 c.
  9. Serving Ideas : Serve hot with tamales or possibly grilled meats