Red Chile Sauce

The View from Great Island

Ready in: 45 minutes
Servings: 4
Vegetarian
Vegan
Dairy Free

Ingredients

  • 8 ounces dried New Mexico or California red chile pods, stemmed and seeded
    Produce
  • 6 Tbsp extra virgin olive oil, divided
    Oil, Vinegar, Salad Dressing
  • 5 Tbsp all-purpose flour
    Baking
  • 10 cloves of garlic
    Produce
  • 1 tsp ground coriander
    Spices and Seasonings
  • 2 tsp ground cumin
    Spices and Seasonings
  • 1 tsp ground white pepper
    Spices and Seasonings
  • 1 tsp ground oregano (preferably Mexican)
    Produce;Spices and Seasonings
  • salt
    Spices and Seasonings

Steps

  • Set the oven to 350FPeel and toss the garlic cloves with 1 tablespoon of the olive oil and a sprinkling of salt. Wrap them in foil and roast for 30 minutes. The cloves will be softened and fragrant.
  • Place the cloves in the bowl of a food processor, fitted with the blade attachment,
  • Put the chile pods in a large heavy bottomed stockpot.
  • Heat the pot over a medium flame and stir the chiles until they start to toast and release their aroma. This will take about 2-4 minutes, but watch carefully, they burn easily. Stir continuously.Fill the pot with water, and bring to a boil. Stir occasionally so all the chiles get submerged, and cook for about 15-20 minutes.
  • Remove the chilies, but reserve 5 cups of the cooking water.Working in 2 batches, puree the chiles along with the garlic cloves. Run the machine until the chiles are ground down to a smooth, thick paste, and stop to scrape down the sides of the machine if necessary. Process in the reserved liquid and run until smooth. Again, you will need to do this in batches so your machine doesn't overflow.Strain the sauce through mesh sieve into a clean bowl. Be sure to push the sauce through with the back of a spoon to get all the liquid through. Discard the solids.Set the same pan over medium heat add 5 tablespoons of oil, and then add the flour, stirring until it forms a paste.
  • Add in the spices, and stir continuously until smooth.
  • Whisk in the chile mixture, and bring to a boil. Cook for about 5 minutes until the sauce is thickened and coats the back of a spoon. Cool the sauce and then store in tightly closed containers in the refrigerator.

Nutrition

  • Calories: 260.63  cal  (13.03%)
  • Fat: 21.71  g  (33.4%)
  • Saturated Fat: 2.98  g  (18.6%)
  • Carbohydrates: 15.81  g  (5.27%)
  • Sugar: 3.14  g  (3.49%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 202.78  mg  (8.82%)
  • Protein: 2.81  g  (5.63%)
  • Vitamin C: 83.99  mg  (101.81%)
  • Vitamin E: 3.5  mg  (23.34%)
  • Vitamin K: 23.16  µg  (22.06%)
  • Manganese: 0.41  mg  (20.7%)
  • Vitamin B6: 0.39  mg  (19.6%)
  • Iron: 2.14  mg  (11.91%)
  • Vitamin A: 560.14  IU  (11.2%)
  • Vitamin B1: 0.14  mg  (9.18%)
  • Folate: 31.2  µg  (7.8%)
  • Potassium: 256.3  mg  (7.32%)
  • Fiber: 1.79  g  (7.15%)
  • Vitamin B3: 1.38  mg  (6.92%)
  • Selenium: 4.73  µg  (6.76%)
  • Copper: 0.13  mg  (6.53%)
  • Vitamin B2: 0.11  mg  (6.48%)
  • Magnesium: 23.66  mg  (5.91%)
  • Phosphorus: 53.97  mg  (5.4%)
  • Calcium: 41.96  mg  (4.2%)
  • Zinc: 0.38  mg  (2.55%)
  • Vitamin B5: 0.21  mg  (2.09%)

Story Samples


News & Updates


Dungeons & Dragons Posts