Red Chili Sauce


 
B

Bryan S

TVWBB Olympian
Red Chili Sauce

Ingredients:
3/4 cup Chimayó chile powder (hot or mild) or New Mexico ground chili's
3 Cloves of garlic crushed and peeled
1 small vidalia onion chopped
1 teaspoon dried cumin
1 teaspoon sugar
Salt to taste.

Directions:

1) Boil 2 cups of water and cool for 3 minutes.
2) Stir in Chimayó chile powder with a fork and form a thin paste - let sit for 30 minutes.
3) Combine chile paste, garlic, onion and sugar and blend until smooth. Thin with more water if sauce is too thick.
4) Strain sauce into large sauce pan heat over a medium flame and add cumin, and season with salt to taste.
5) simmer for 10 minutes
Serve hot or cool and or use as a base for chili.
 
OK Boys and Girls I just made this one up. Last week I received my order of chimayo chili powder mild and hot along with some dried New Mexico Chilis mild med and hot from Da Gift Basket last week. Not sure how the Chili Sauce would come out I opted to use my NM dried and save the Chimayo powder just incase this wasn't what I though it would be. Well let me tell you this recipe rocks, so easy and this tastes so good. I could just eat it right out of the pot. I used 3oz's/16 dried chilis in a ratio of 2 parts mild 6 & med 6 to 1 part 4 hot NM chilis. I used my poultry shears to open them up and 1/2 them + remove the seeds. I then layed them out on a cookie sheet inside of the peppers facing up so the moisture would escape better, 200 degrees about 12-15 min and let them cool down and sit about 1 hr. They came out nice and real crispy. I then broke them up into pieces and ground them up in my spice grinder (coffe grinder) dedicated just for spices and the like. Followed the recipe but I added 5 cloves of garlic, it's garlicky
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and salt used was 2 tsp of Diamond Kosher. I used the liquify button on the blender and let it whirl around for a good 3-4 min. It's cooling now but I can't stop eating it.
 
Bryan, I hope you have some left by the time you have to refrigerate the sauce.
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I'll have to try this ASP. I'm thinking of dipping the oiled corn tortillas lightly in the sauce until just softened enough to fill and roll into enchiladas. I'll be doing a 30-pound butt cook in a couple of weeks and will save enough to try some pulled pork enchiladas with red chili sauce. Yum!

Rita
 
Rita, or anybody that is going to make this with whole dried chilis. I had 2 recipes for Red Chili Sauce, one for using powder and one for using whole dried chilis. I liked the proccess of the powder recipe better so I just used the amount of dried from the whole chilis recipe and once I had powder just followed the recipe I posted above. The whole chilis recipe called for 3 oz's or (about 15-16) whole chilis and I weighed out 3 ozs of dried and that's how I came up with the 16 chilis. I did not measure the final powder but it was somewhere in the 1/2 cup range. HTH
If anybody wants the whole chili recipe, I can post that also.
 
OK Here's another one from the place I bought the Chimayo and NM Dried Chilis. This one uses quite a bit less powder. I'll make this one next and report back.
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Red Chile Sauce
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons vegetable oil
1 tablespoon all purpose flour
4 tablespoons Chimayo Red Chile Powder
2-3 cups water
1 tsp salt
Heat cooking oil in a pan, saute onion until clear, add flour and brown. Add red chile powder and mix. Add water and stir until lumps are dissolved. Add garlic and salt. Simmer 10-15 minutes on medium heat. Makes approximately 2 cups. I myself would run it through the blender after the simmer for a smooth sauce.
 
Here in New Mexico, we just use onion powder and always add a little ground Mexican Oregano. Instead of water, use home-made chicken stock or even better, home-made beef stock or a mixture of both.
 
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