Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Salsa de Chile Rojo

Recipe from: FLUFFSTER
Servings: 2½ cups

This is the recipe that you are looking for! When you go out for Mexican food, and it's covered with that delicious red sauce, and you wish you could make it at home? Now you can. This is so simple to make! This is in one of my gazillion cookbooks. I decided to give it a try. I've used the same red sauce for years, and love it, so I'm not sure why I even tried it. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be soooo worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.

8 ancho chilies
3 ½ cups warm water
1 medium onion, chopped
2 garlic cloves, chopped
¼ cup vegetable oil
8 ounce can tomato sauce
1 tablespoon dried Mexican oregano — regular will do
1 tablespoon cumin seed
1 teaspoon salt

Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2 quart saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.

Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.

Note:
I strain mine in a mesh strainer or collander. It takes a few minutes, but keep thinking of how great this is going to taste!


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