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Southwestern Red Chile Sauce
Southwestern Red Chile Sauce combines dried chiles, molasses, cider vinegar, onions and a variety of seasonings to create this rich and complex sauce.
Ingredients
13 dried California chiles
1 cup yellow onion diced
2 tablespoons fresh garlic, chopped
2 tablespoons ground cumin
2 tablespoons dry oregano
2 teaspoons kosher salt
2 tablespoons tomato paste
2 1/2 cups water
2 tablespoons molasses
2 tablespoons cider vinegar
Instructions
- Remove seeds and stems from chiles and place in a two-quart sauce pan.
- Add onions, garlic, cumin, oregano, salt and tomato paste.
- Add the water and bring to a boil then lower to a fast simmer.
- Simmer for 15-25 minutes until the mixture starts to thicken and the liquid level has evaporated to about one cup.
- Place entire mixture in blender and puree until smooth.
- Add molasses and vinegar and mix.
- Strain through a sieve and serve as is with corn chips or as a sauce for any Mexican dish that calls for enchilada sauce.
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Notes
This amazingly good Southwestern Red Chile Sauce is the creation of Chef Doug Baehr from Uncommon Kitchen.
Find it online: https://www.afamilyfeast.com/southwestern-red-chile-sauce/
