Red chile sauce
various dates
Sp. chile rojo, chile colorado
Make a roux (oil and corn flour,) add stock, add pureed red chile.
That is how the package recommends making red chile sauce.
Always the rebel, I do it differently. I do not always use a roux, nor do I add starches at a later time. Instead, I add pureed red chile directly to a beef stew or the stew meat to the chile. That way the chile and meat juices mix into a flavorful sauce. See Chile Colorado.
This sauce already shows the basic characteristics of Mole Sauces. Those are based on different varieties of chiles, but also add a long list of other ingredients.
To make red chile sauce from rehydrated pods see: red enchilada sauce.
Pic1: chile colorado — 2019-05-15
Pic2: chile colorado — 2019-05-16
INGREDIENTS
This is what you need for 2 cups:
-
2 cups frozen pureed red chile
OR 2 lbs. dried red chile pods
Directions for dried chile pods:
- Choose the heat level you can tolerate: mild, medium, hot or extra hot.
- Soak or simmer the dried pods in water until soft.
- Peel. Remove the seeds for less heat. Leave them in for more heat.
- Combine the chiles and cooking broth in a blender cup.
- Blend until you have a smooth mixture.
- Bring too a boil and simmer down into a thick sauce.
- Add S&P to taste.
- I use the pureed red chiles to prepare beef stew = Chile Colorado.
For recipes with red chile sauce, see:
- basic chile colorado, served with rice and mango
- chile colorado with beer and cider, served with fries
- chile colorado with prunes, served with boiled potatoes and green beans
- roux-based chile colorado
- roux-based chile colorado with Normandy mix vegetables
- roux-based chile colorado with mushrooms
- red enchilada sauce