I’ve already posted a recipe for green chile sauce. It’s only right for me to post a red chile recipe because I don’t discriminate based on color. I still have some green chile sauce left so I can use both sauces and have them “Christmas” style in February. Fun. Anyway.
So this is what I used:
Oh and you also need coriander. I used whole and crushed them but you can save time and just use ground. I just like breaking out the mortar & pestle and imagining myself in ancient times grinding spices in a beautiful scenic place …. until my TV show comes back on then I’m all, “I like the spices on the rougher side, more texture you know? Ya, so I’m gonna stop grinding them now and see what’s going on with Khloé and Lamar.”
So first step is to deseed them chiles. If you’re gangster then go ahead and leave the seeds. I’m a little baby thug so I deseed them but maybe leave a few in there to make myself feel like a badass.
Then you wanna toast the chiles and garlic for about 5-10 mins. Then soak the chiles in hot water for 30mins.
Meanwhile, toast the rest of the spices.
Then add about 6-8 cups of water and bay leafs and simmer.
Once chiles are soft blend them (and the garlic you toasted) with a cup of liquid. For spicy sauce use a cup of the water you soaked the chiles in. For less spicy sauce use a cup of the simmering liquid. I used the liquid I had left over from when I made my Mexican rice and a touch of water.
Then add the puree to the simmering liquid.
Let that simmer for a bit (or until you just can’t take it anymore) then strain it and add it to the pot again.
Now you wanna taste and adjust. If it’s too spicy, add a squeeze of lemon or lime juice. If it’s still too spicy then add more water until it’s at your desired heat level. Then add more of each spice until it’s at the desired level of flavorfullness. That’s not a word but you get the idea.
Once it tastes right, you want to thicken it. If you are watching your corn or starch intake you can use arrowroot which is a natural healthy thickener. Or you can just use cornstarch. I just realized I forgot to include it in the ingredient picture. Well. That’s embarrassing. Anyway. I’m telling you now.
To thicken you create a slurry. Which is a gross word for water and cornstarch (or arrowroot).
Let that simmer and repeat with a another slurry till desired thickness is achieved. Keep in mind that it will thicken a bit more when cool. You can store in the fridge for up to a week or freeze for at least a month.
Reheat in a pan or microwave and whisk until smooth. Enjoy over enchiladas, burritos, nachos or a frito pie! If you’ve never had a frito pie you haven’t lived. Seriously. Google it.