Mexican Red Chili Sauce
Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider. However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US.
Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider. However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US.
- Carbohydrate 8.22065511437373 g
- Cholesterol 0 mg
- Fat 2.63052116350165 g
- Fiber 4.08257157576776 g
- Protein 0.906270102662227 g
- Saturated Fat 0.674173063194919 g
- Serving Size 1 1 Recipe (74g)
- Sodium 31.1551592720514 mg
- Sugar 4.13808353860596 g
- Trans Fat 0.716782643544286 g
- Calories 45 calories
Step-by-step
- Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat. Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.
- Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies and leave for a few seconds. Turn the chilies over and heat a few seconds more. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.
- Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)
- Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water instead). Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
- Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.
- Serve over tamales, enchiladas, with chips, etc.
Operating on a strict thirty-minute timeline, this recipe relies on rehydrating dried chiles rather than simmering raw pods for hours. Removing the stems, seeds, and bitter internal veins from the ancho chiles beforehand prevents harsh flavors from transferring into the final puree. Flattening the opened pods in a dry skillet for mere seconds activates the residual oils without scorching the delicate skin. Boiling the chiles briefly before a ten-minute rest softens the tough exterior walls for smooth blending.
Pouring the blended mixture through a fine-mesh sieve removes any remaining fibrous particles that a standard blender blade misses. Simmering the strained liquid with a tablespoon of olive oil for ten minutes marries the spices and mellows the raw garlic bite. Skimming any surface foam guarantees a clean, glossy appearance and a polished mouthfeel. Storing the finished liquid in a glass container avoids the permanent red staining that occurs with plastic storage.
Pairing this sauce with rich, savory items balances the deep, earthy profile of the dried pods. Drizzling the warm condiment over cheese tamales or chicken enchiladas cuts through heavy fats with bright acidity and spice. Crisp tortilla chips also provide a sturdy vehicle for dipping, offering textural contrast to the velvety puree.
Executing this preparation requires careful attention to timing and equipment management. Handling dried chiles necessitates washing hands thoroughly with soap and warm water immediately afterward to avoid capsaicin transfer. Tasting the soaking liquid prior to blending ensures bitterness from the stems does not ruin the batch, allowing a seamless swap to fresh water when necessary.
