Red Chile Sauce

Red Chile Sauce
Photo by Scott Phillips

Ingredients

  • ¾ tsp. kosher salt; more to taste
  • 2 bay leaves
  • 1 tsp. cider vinegar
  • 3 cups mild chicken broth or water
  • ¼ cup sesame seeds
  • 1 tsp. dried oregano
  • 2 Tbs. vegetable oil
  • + 5 more ingredients
    • 2 cloves garlic, chopped
    • 1 small white onion, chopped
    • ½ cup drained canned tomatoes, seeded
    • 2-½ oz. dried ancho chiles (about 4 large, 5 medium, or 6 small)
    • ¼ tsp. ground cumin

Heat a dry skillet over medium heat. Add the dried chiles one at a time and cook them for 20 to 30 seconds on each side, pressing down with a spatula, until soft, pliable, and slightly redder in spots. Don’t let the chiles burn; you’ll end up with a bitter sauce. Rinse the chiles, remove the stem...

View full recipe at Fine Cooking

Comments

Variations on Red Chile Sauce

  • Red Chile Sauce
    • 1 teaspoon ground cumin
    • 2 teaspoons dried oregano
    • 2 medium cloves garlic, peeled
    • 1/2 cup cilantro leaves and tender stems
    • +3 other ingredients
  • Red Chile Sauce
    • 1/2 t salt
    • 5 large garlic cloves, roughly chopped
    • 1 T olive oil
    • 4 to 5 dried red chiles (such as ancho), about 2 ounces
  • Red Chile Sauce
    • 2 garlic cloves, minced
    • 1 tablespoon masa harina
    • 1 1/2 cups chopped onion
    • 1 tablespoon canola oil
    • 2 cups water
    • +3 other ingredients


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