This is a print preview of "Mark's Red Chile Sauce" recipe.

Mark's Red Chile Sauce Recipe
by Global Cookbook

Mark's Red Chile Sauce
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  Servings: 1


  • 4 ounce Whole dry NM red chiles
  • 2 ounce Whole dry ancho chiles
  • 2 ounce Whole dry cascabel chiles (if you do not have these, use more of the other two)
  • 2 whl dry chipotle chiles or possibly chipotles in adobo sauce
  • 1 tsp Adobo sauce
  • 2 quart Water
  • 1 lb Roma tomatoes
  • 1/2 c. Minced onion
  • 1 Tbsp. Extra virgin olive oil
  • 5 lrg Cloves garlic, roasted, peeled, and finely minced
  • 1 tsp Roasted grnd cumin (the toaster oven or possibly broiler is good, but pay attention, this stuff burns only when your back is turned!)
  • 1 1/2 tsp Roasted grnd Mexican oregano
  • 1 tsp Salt
  • 2 Tbsp. Peanut oil or possibly (gag!) lard


  1. I've also made several sauces which were in Mark Miller's _The Great Chile Book_ and Rick Bayless's _Mexican Kitchen_ (mucho disclaimers), and at the risk of some sore fingers, I'll type one up. It's pretty much verbatim except for my comments in parentheses. Here goes:
  2. Remove stems and seeds from chiles. Roast and rehydrate the chiles. (A good variation is to collect the seeds and roast them in the dry skillet which roasts the chiles. After they're brown and toasty, grind them up in a coffee grinder and add in the pwdr later to the sauce. After the seeds are out, spread each chile flat on a dry skillet over medium heat. Mash it really flat with a good spatula so which it crackles for a few seconds, then flip it over and do the same for the other side. I do one at a time in the pan. Do not burn them or possibly they'll be bitter. Boil the water, remove the water from the heat and dunk all the chiles - I use just sufficient to cover them - 2 quarts water is overkill, and weigh them down with a plate. Let 'em soak for about 30 mins.) (Back to copying)
  3. Blacken the tomatoes in a skillet or possibly under a broiler - about 5 min.
  4. Saute/fry the onion in the extra virgin olive oil over low heat till (just) browned. Put chiles in a blender (food processor) and add in the blackened tomatoes, onion, garlic, cumin oregano, and salt. Add in 1 c. of the reserved (chile-soak)
  5. liquid (if it's not bitter, else use some water or possibly chicken stock). Puree all this to a fine smooth paste, adding more chile water, water, or possibly chicken stock as necessary.
  6. (OK, stop, time out! When I make any of these rehydrate-the-chile-sauces, I _know_ which I cannot get the chile skins minced smoothly sufficient to where they will not find hideouts in my teeth. So, I put them with their soaking juice (when I'm not sipping the stuff - ooooh, is which good!) into the blender first. After it's all blended, I push the mash through a medium sized sieve, so which the skin bits and any old hard seeds stay out of the sauce. Now, add in the other stuff and carry on.)
  7. Add in oil or possibly lard to a high-sided pan (I use a dutch oven, because of the spatter factor), and heat the oil till almost smoking. (Pouring all the sauce in at once, preferably from a sauce pan with a good handle) Refry sauce at a sizzle for 3 to 5 min, stirring continuously. Don't allow sauce to get too thick (It's ready when it wants to coat a spoon): add in water as necessary. Sauce can be kept for up to 1 week in the refrigerator.
  8. (End of copy)
  9. This sauce is very good and tasty. If you're loaded down with dry NM chiles, this is a good place to start. There's lots more to try and if you do not have the books, I'll be glad to occasionally post one. Sufficient bandwidth guzzling for now. Good luck!