|
 Recipe:
Red Chile Sauce
Red chile sauce is a spicy Mexican sauce most commonly served with
enchiladas and chiles rellenos.
| Yield |
about 1½ c |
| Time |
15 minutes |
| Tools |
- medium saucepan
- wooden spoon
|
| Ingredients |
- 1 T canola or corn oil
- 1 small onion, minced
- 4 cloves garlic, minced
- 1 large chipotle chile* in adobo sauce, minced
- 1 T adobo sauce
- 2 T chili powder
- 2 t cumin
- 1 t coriander, ground
- ½ t dried oregano
- 1 c tomato sauce
- ¾ c water
- 1 T lime juice
- salt
|
| Directions |
Heat oil over medium heat, add onion, and sauté until soft, about
5 minutes. Add garlic, chile, adobo sauce, and spices and cook another
minute. Add tomato sauce and water, bring to a boil, reduce heat,
and simmer about 5 minutes. Add lime juice and a bit of salt, taste, and
adjust seasonings.
Use now or let cool, place in airtight container, and refrigerate
for up to 2 days. |
| Notes |
*For a milder sauce, use an Ancho chile instead.
 Adapted
from Jack Bishop's A Year in a Vegetarian Kitchen: Easy seasonal dishes
for family and friends.
Buy it:
Amazon.com |
Amazon.co.uk |
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