Salsa de Chile Rojo
Basic Red Chile SauceThis sauce can be used whenever red chile sauce is called for, such as for enchiladas and chilaquiles. Use gloves with the chiles.
Ingredients
Makes about 2½ cups
- 6 guajillo chiles about 1½ ounces
- 4 large ancho chiles about 3 ounces
- 2 teaspoons vegetable oil
- ½ medium onion chopped
- 2 medium garlic cloves chopped
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- 2 medium tomatoes peeled, seeded, and chopped
- ¾ teaspoon salt or to taste
Instructions
- Wipe the chiles with damp paper towels.
- With scissors, cut off the tops and cut each chile lengthwise in half.
- Remove the seeds and veins.
- On a comal or in a dry skillet toast the chiles about 3 seconds on each side, holding them down with a wide spatula until barely blistered and aromatic.
- Do not burn, or they will be bitter.
- Submerge the chiles in a bowl of hot water, and soak about 20 minutes.
- Meanwhile, heat the oil in a medium skillet over medium-low heat and cook the onion and garlic slowly until they start to brown, 5 to 6 minutes.
- Stir in the oregano and cumin and immediately transfer to a blender.
- Add the tomatoes to the blender.
- With tongs, lift the chiles from the soaking water and put them in the blender.
- Taste the chile water.
- If it has a pleasant taste and is not bitter, add ½ cup chile water to the blender, along with ¼ cup of water.
- (If it is bitter, discard the chile water and add ¾ cup of water.
- ) Blend the mixture 1 minute or until the sauce is as smooth as possible, scraping down the sides of the blender jar as needed.
- Pour the sauce through a strainer or a food mill into a medium bowl.
- Discard remaining bits of tough skin and seeds.
- Transfer the puréed chile sauce to a saucepan and simmer the sauce 15 minutes over low heat, stirring occasionally, until completely cooked and flavors are blended.
Notes / Tips / Wine Advice:
The sauce is ready to use, or cover and refrigerate for 5 days, or freeze up to 3 months.
