| Cuisine: Mexican | Type: Sauce or Dressing | Serves: 2.5 - 3 cups |
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Source:
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Attributes:
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Vegetarian |
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Comments:
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This uses dried red NM chiles, like you find on ristras. You can also use fresh NM chiles, just put 10-12 fresh chiles along with 2 garlic cloves, 1/2 teaspoon each of salt and Mexican oregano with 2 cups of water in a blender and puree, then strain. I also recently used guajillos and they worked well, with a little different flavor. |
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Serving Suggestions:
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Ingredients:
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10 to 12 dried New Mexico red chiles 2 tbs. vegetable oil 1 medium-sized onion, chopped 2 garlic cloves, chopped 1 to 2 cups of water or broth 1 tsp. Mexican oregano Pinch of ground cumin Salt |
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Instructions:
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1. Arrange the chilies on a baking sheet and place them in a 250° oven for 10 to 15 minutes, or until they become aromatic. Be careful not to let them burn. Remove the stems and seeds and crumble the pods in a saucepan. 2. Cover the chilies with hot water and allow them to steep for 15 to 20 minutes to soften. Drain them and remove from the pan. 3. Sauté onion and garlic in the oil until soft. Add the chiles and a couple of cups of water or broth and simmer for 10 minutes. 4. Place all the ingredients in a blender or food processor and purée them until smooth. Strain the mixture for a smoother sauce. 5. If the sauce is too thin for your liking, place it back on the stove and simmer until it is reduced. If it is too thick, add some water or broth. Adjust seasoning. |
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None |
2021-04-09