Red Chile Sauce

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.5

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.5

servings

Ingredients

  • 4

    ounces dried New Mexico chile peppers

  • 4

    dried chipotle chile peppers

  • 1

    tablespoon olive oil

  • 1/2

    cup chopped onion (1 medium)

  • 3

    cloves garlic, minced

  • 1

    tablespoon sherry vinegar

  • 1

    teaspoon sugar

  • 1

    teaspoon fresh snipped oregano, or 1/2 teaspoon dried Mexican oregano or dried oregano, crushed

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon salt

  • 1

    14-ounce can chicken broth Chicken broth (optional)

Directions

Heat an ungreased griddle or skillet over medium-high heat. Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently. Cut open dried peppers (see tip, opposite); discard stems and seeds. Cut peppers into small pieces. In a bowl, combine pepper pieces and enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers. In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender. In a blender or food processor, combine peppers, onion mixture, vinegar, sugar, oregano, cumin, and salt. Add half of the can of broth. Cover; blend until nearly smooth. Add remaining broth; blend until broth is incorporated. Strain mixture through a fine-mesh sieve; discard seeds and skins. 6 Add strained mixture to skillet. Simmer for 10 minutes to mellow flavors, stirring constantly. If desired, add additional broth to thin sauce to desired consistency. 9 - (1/4 cups) servings

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