Rustic Red Chile Sauce
Rustic Red Chile Sauce
This rustic sauce is used over enchiladas or tamales
You can also serve it on top of chicken breast, pork chops or grilled steak
Low fat – low calorie
10 to 12 large dried ancho chiles (20 if small to medium)
2 to 3 cups water (divided use)
1 small white onion, chopped
3 to 6 chipotle peppers in adobo sauce
3 Tbsp adobo sauce
1 clove garlic
1 tsp cumin
1 tsp Mexican oregano
1 tsp salt
Wash the dried anchos
Soak overnight or fill a medium pan with hot water (enough to cover the peppers)
Bring the water to a boil, remove from heat, then add the peppers & soak 30 min
Save the water
In a skillet, saute onion in 2 to 3 Tbsp of water until soft & clear (sauteing in oil can cause a bitter taste)
Do not brown the onion
Clean stems & seeds from anchos
Sprinkle water in the skillet over a medium heat
Lay the chiles flat
Saute for 1 min on each side Do not burn the skin
If you do burn a spot, cut it off or the taste will taint the whole batch
In a blender add 1 cup of reserved water, ancho peppers, onion, chipotles, adobo sauce, garlic, cumin, Mexican oregano & salt
(The chipotle peppers are hot, so add to taste
) Slowly add 1 cup of water & puree until the ingredients are smooth
There should be no skin pulp in the sauce
If you want it hotter, add a few fresh jalapenos (not pickled)
The sauce should mound slightly when finished, so you may have to add a little more water to thin it
Makes 4 cups
The sauce keeps for about a week in the refrigerator, & it freezes well
Per tbsp: Cal 33 (21% fat) Fat 1 g (no sat) Fiber 2 g No chol Sodium 96 mg Carb 6 g Calcium 8 mg
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