Mexican red chile sauce recipe  Share this recipe on FacebookA great red chili sauce, ideal with many Mexican dishes such as enchiladas, chimichangas, tamales, tacos, burritos and more. Easy to make, this sauce can be refrigerated and sevelar weeks.
Preparation time: 25 minutes, Cooking time: 20 minutes, Serves: 4
Ingredients 3 dried Ancho chiles
Water
1 clove garlic
2 whole cloves, crushed
2 black peppercorns, crushed
1/2 tsp salt or to taste
Olive oil
Directions Half each of the dried chiles and remove and discard the stem and seed.
Heat
a large frying pan over medium heat. Lay the chiles flat on the frying
pan, press down on them and leave for a few seconds. Turn the chilies
over and repeat for a few more seconds. Do not toast the chiles, only
heat them through to release more flavor.
Add the chiles to a
bowl and cover with hot water. Cover and let sit for 20 minutes, until
the chilies are soft. Remove chiles from the bowl and reserve soaking
water.
Place chiles in a blender together wth the garlic, salt,
ground pepper, crushed cloves and around 1 1/2 cups of the chile
soaking water. Process for 2 minutes until the sauce is completely
smooth. Taste and adjust with salt and pepper, to taste.
Pour
the sauce through a sieve into a frying pan. Add a tablespoon of olive
oil to the sauce and bring to a boil over medium-high heat. Lower heat
and cook simmering for 10 minutes, skiming off any foam that may form.
Remove from the heat and use immediately or pour into a glass jar, let
cool down and refrigerate.
Makes about 1 cup of red chili sauce.
Back to Mexican red chile sauce recipe
Back to the Mexican red chile sauce recipe
|
