Red Chile Sauce Recipe

Name: Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces whole dried hot new mexico chilies (preferably Chimayo); 2 ounces whole dried ancho chiles; 2 ounces whole pasilla chiles; 2 canned chipotle chiles in adobo; 1 teaspoon adobo sauce; 2 quarts water; 1 lb roma tomato, blackened; 1 large white onion, chopped; 1 tablespoon olive oil; 5 cloves garlic, roasted,peeled,chopped; 1 teaspoon cumin; 1 1/2 teaspoons Mexican oregano; 1 teaspoon salt; 2 tablespoons lard; 1 cup chicken stock (or more as needed)

Servings: persons

4 ounces whole dried hot new mexico chilies (preferably Chimayo)
2 ounces whole dried ancho chiles
2 ounces whole pasilla chiles
2 canned chipotle chiles in adobo
1 teaspoon adobo sauce
2 quarts water
1 lb roma tomato, blackened
1 large white onion, chopped
1 tablespoon olive oil
5 cloves garlic, roasted,peeled,chopped
1 teaspoon cumin
1 1/2 teaspoons Mexican oregano
1 teaspoon salt
2 tablespoons lard
1 cup chicken stock (or more as needed)

1
Stem and seed chiles, roast at 250 for 3- 4 minutes.
2
Add to the water in a covered pan and simmer for 20 minutes.
3
Cool Blacken tomatoes under broiler.
4
Saute onion in oil over low heat until browned.
5
Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
6
Add stock and puree to a fine paste.
7
Add lard to a skillet and heat to almost smoking.
8
Fry sauce at a sizzle for 5 minutes.
9
Do not allow to get too thick.
10
Add more stock if necessary.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces whole dried hot new mexico chilies (preferably Chimayo), 2 ounces whole dried ancho chiles, 2 ounces whole pasilla chiles, 2 canned chipotle chiles in adobo, and more.

Yes, Red Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chile Sauce

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