Red Chile Sauce Recipe 🌶️
Cook Time: 40 minutes
Prep Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 4 cups
Description:
Indulge in the vibrant flavors of the Southwest with this tantalizing Red Chile Sauce recipe from lovewithrecipes.com. Perfect for weeknight dinners or any time you crave a burst of spicy goodness, this sauce promises to elevate your culinary creations to new heights.
Ingredients:
- 4 dried ancho chiles
- 2 chipotle chiles in adobo
- 2 tablespoons adobo sauce
- 2 cups water
- 1 roma tomato
- 2 tablespoons olive oil
- 1 garlic clove
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the Chiles: Begin by stemming and seeding the dried ancho chiles and chipotle chiles. Next, roast them at 250°F for 3-4 minutes until they become fragrant and slightly puffy. |
| 2 | Simmer the Chiles: In a covered pan, combine the roasted chiles with 2 cups of water. Allow them to simmer gently for about 20 minutes until they soften and rehydrate. |
| 3 | Roast the Tomato: While the chiles are simmering, blacken the roma tomato under the broiler until the skin is charred and blistered. This will enhance the tomato’s smoky flavor. |
| 4 | Saute the Onion: In a skillet, heat the olive oil over low heat. Add finely chopped onion and sauté until it turns golden brown and caramelized, infusing the oil with rich, sweet flavors. |
| 5 | Blend the Ingredients: In a blender, combine the roasted tomato, sautéed onion, garlic clove, rehydrated chiles, ground cumin, Mexican oregano, adobo sauce, and salt. Add a splash of the chile soaking liquid to facilitate blending. Puree the mixture until it forms a smooth, velvety paste. Adjust the consistency by adding more liquid if needed. |
| 6 | Fry the Sauce: Heat a skillet over medium-high heat and add a dollop of lard. Once the lard is hot and shimmering, carefully pour in the blended sauce. Allow it to sizzle and bubble, frying gently for about 5 minutes. Be vigilant and stir occasionally to prevent burning. |
| 7 | Adjust the Thickness: Keep an eye on the sauce as it cooks, ensuring it doesn’t reduce too much and become too thick. If necessary, thin it out by incorporating more of the chile soaking liquid or additional stock. The goal is to achieve a luxurious, pourable consistency. |
Serving Suggestions:
This versatile Red Chile Sauce is a delightful accompaniment to a myriad of dishes. Drizzle it over enchiladas, tacos, or burritos for an extra kick of flavor. Use it as a marinade for grilled meats or roasted vegetables to infuse them with a smoky, spicy essence. You can even swirl it into soups or stews for a Southwestern twist. However you choose to enjoy it, this sauce is sure to become a staple in your kitchen!
Nutritional Information (per serving):
- Calories: 249.1
- Fat: 14.4g
- Saturated Fat: 3.4g
- Cholesterol: 7.9mg
- Sodium: 705mg
- Carbohydrates: 28g
- Fiber: 9.4g
- Sugar: 6.3g
- Protein: 7g
Recipe Notes:
- For a milder sauce, you can adjust the ratio of chipotle chiles to ancho chiles or remove the seeds and membranes from the chiles before blending.
- Store any leftover sauce in an airtight container in the refrigerator for up to one week, or freeze it for longer-term storage. Simply thaw and reheat before using.
- Experiment with different types of chiles and spices to customize the flavor profile to your liking. From smoky guajillo chiles to fiery habaneros, the possibilities are endless!
