Mexican recipes
Mexican red chile sauce
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45 min
Serves 4
Mexican
Ingredients
- 3 dried Ancho chiles 3 dried Ancho chiles
- Water Water
- 1 clove garlic 1 clove garlic
- 2 whole cloves, crushed 2 whole cloves, crushed
- 2 black peppercorns, crushed 2 black peppercorns, crushed
- 1/2 tsp salt or to taste 2.5 ml salt or to taste
- Olive oil Olive oil
Method
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.
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.
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