Easiest Way to Make Tasty Red chile pepper sauce

Red chile pepper sauce. This roasted red chili sauce recipe is made with fresh, not dried, roasted Hatch chile peppers from New Mexico. It is thick and slightly creamy and Hatch peppers are unique in that they are grown in the Hatch region of New Mexico, where the locals claim the soil is rich and unlike anywhere else. Some of my favorite sauce recipes here include Ajvar, Roasted Poblano Cream Sauce, Spicy Mango Chutney, Homemade Red Enchilada Sauce, Homemade Green Enchilada Sauce, and Creamy Jalapeno Sauce.

The chili pepper (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl chīlli (Nahuatl pronunciation: [ˈt͡ʃiːlːi] (listen)), is the fruit of plants from the genus Capsicum which are members of the. That's used in some red chile sauce recipes to compensate for not using whole dried chilies. The whole chilies, once reconstituted and pureed will Oh, how they deepen! You can have Red chile pepper sauce using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Red chile pepper sauce

1. You need 30 of or so dried Chile Guajillo pods.
2. It's 2 of small white onions.
3. It's 1 of large poblano pepper.
4. You need 3 of lg. Cloves of garlic.
5. It's 2/3 cup of corn or canola oil.
6. Prepare 2/3 cup of flour.
7. It's 8 oz. of Tomato sauce.
8. Prepare 6 cups of water.
9. Prepare 2 of tbl. Spoon oregano.
10. You need 2 of beef bouillon.
11. You need of Salt to your liking.

How to Choose Your Chile Peppers. The key to the best enchilada sauce is to select the best dried chilies. I added crushed red pepper flakes reestablish the spicy kick that I had lost by using sweet chilies. It was amazing served over grilled salmon.

Red chile pepper sauce step by step

1. Stem and deseed all your peppers. I wear latex disposable gloves for this if you don't make sure to wash your hands throughly and try not to rub your eyes..
2. Wash your peppers really well under cold water..
3. Add six cups of water or enough to cover all your peppers..
4. Add beef bouillon and bring to a boil. Stir and reduce heat to med/low and simmer for 1 1/2 hours or untill water almost cooks completely off..
5. Should look something like this about a cup and a half of liquid left. Remove from heat and let cool down a bit..
6. Roast onions and pepper with whole unpeeled garlic at 400 degrees for about 30 mins or untill they start to gain some charring on the vegetables. For the garlic snip the end off and place in foil with a dash of oil and make a pouch..
7. You can use a regular blender or a hand blender like I am using entirely up to you. Blend all your peppers untill smooth and consistent. After this some people push the mixture through a sieve to collect the little bits of skin and seeds if there are any but I personally by-pass this all together..
8. Now add your tomato sauce and charred vegetables in and continue to blend untill well incorporated..
9. Now in a pan large enough to hold all of your sauce. Preheat pan to med. heat and add your oil then slowly add your flour and stir for about 5-6 mins to make a light roux and cook the floury taste out..
10. Carefully add your pepper sauce in to your roux stirring all the time untill all is incorporated. Add your oregano and simmer for 20 mins..
11. Now taste and check for salt content add if desired but remember we used the beef bouillon witch in itself is quite salty..
12. Hope you all enjoy. Making chicken tamales today so look for that recipe soon. They are very time consuming but well worth all the effort..

Seed and coarsely chop jalapeño pepper and serrano chile; place peppers in the bowl of a food processor. Add roasted red bell peppers, vinegar, sugar, salt, and garlic to processor; process until. We're glad you came on over to our store. Take some time to browse, sign up for our newsletter, or just get some of our award winning sauces! We have award winning sauces at award winning prices!

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