Cooking Classics: Red Chile Sauce

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Cooking Classics

The Technique

Red Chile Sauce

Classic Red Chile Sauce is typically a mild pepper based component that may be used to accompany tamales, enchiladas & more. The most popular types used when preparing it include dried peppers such as Ancho, Hatch or New Mexico chiles which are available in mild & spicy varieties, Anaheim & Guajillo. There are many dried chile varieties available from local markets. If you are uncertain as to the type & spice level to purchase, check the packaging as it will indicate that specific information to allow you to make the best choice. Classic Red Chile Sauce is simple to make & must be pushed through a fine wire mesh sieve in order to remove the skins for a smooth consistency. Learn how to make this versatile item in your very own kitchen.

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Classic Red Chile Sauce
makes 1 cup

3-oz dried Anaheim chiles
2 plum tomatoes, cut in half
1/4 small sweet onion
4 garlic cloves, smashed
3 cups chicken broth
1/4 cup ice cubes
1/2 tsp ground cumin
1/2 tsp kosher salt

Using disposable gloves, rinse the peppers under water to clean them. Cut the stem end away with kitchen shears then use them to slice down one side of the pepper to open. Remove the seeds & cut away any of the membrane. Place the peppers in a 4 quart saucepan. Add the tomatoes, the onion & the garlic. Pour the chicken broth over the vegetables in the pan. Bring the mixture to a boil over Medium-High heat & cook, stirring occasionally, 20 minutes or until softened & the liquid reduces to approximately 1/2 cup. The peppers will naturally float to the surface. Use the tomatoes to weight them down into the liquid to soften. The last 5 minutes of the cooking time, stir the mixture constantly. Remove from the heat. Cool 10 minutes. Add 1/4 cup ice then stir until melted. Place the vegetables in a large food processor using a slotted spoon, reserving the liquid. Pulse the mixture several times on Low then increaser to high. Stop the machine, scrape down the bowl sides & add the reserved cooking liquid, the cumin & the salt. Puree the mixture until smooth & an even consistency has been achieved. Push the mixture through a fine wire mesh strainer. Use as directed according to specific recipe applications. 

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How To Make Classic Red Chile Sauce

Classic Red Chile Sauce may be used to dress a number of authentic Mexican cuisine specialties, particularly a small batch of Smoked Pork Tamales. Tamales feature components such as dried corn husks, masa harina & masa so brush up on these tutorials when making them. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Using disposable gloves, rinse the peppers under water to clean them. Cut the stem end away with kitchen shears then use them to slice down one side of the pepper to open. Remove the seeds & cut away any of the membrane. Place the peppers in a 4 quart saucepan. Add the tomatoes, the onion & the garlic. 

Red-Chile-Sauce-Mexican-Recipes-Rebecca-Gordon-Buttermilk-Lipstick-Cooking-Class-Tutorial-Chili-Sauce-Rebecca-Gordon-Southern-Entertaining-Gardener-Pastry-Chef-Birmingham-Alabama

1a

Pour the chicken broth over the vegetables in the pan. Bring the mixture to a boil over Medium-High heat & cook, stirring occasionally, 20 minutes or until softened & the liquid reduces to approximately 1/2 cup. 

Red-Chile-Sauce-Mexican-Recipes-Rebecca-Gordon-Buttermilk-Lipstick-Cooking-Class-Tutorial-Chili-Sauce-Rebecca-Gordon-Southern-Entertaining-Gardener-Pastry-Chef-Birmingham-Alabama

No. 2

The peppers will naturally float to the surface. Use the tomatoes to weight them down into the liquid to soften. 

Red-Chile-Sauce-Mexican-Recipes-Rebecca-Gordon-Buttermilk-Lipstick-Cooking-Class-Tutorial-Chili-Sauce-Rebecca-Gordon-Southern-Entertaining-Gardener-Pastry-Chef-Birmingham-Alabama

2a

The last 5 minutes of the cooking time, stir the mixture constantly. Remove from the heat. Cool 10 minutes. Add 1/4 cup ice then stir until melted. 

Red-Chile-Sauce-Mexican-Recipes-Rebecca-Gordon-Buttermilk-Lipstick-Cooking-Class-Tutorial-Chili-Sauce-Rebecca-Gordon-Southern-Entertaining-Gardener-Pastry-Chef-Birmingham-Alabama

No. 3

Place the vegetables in a large food processor using a slotted spoon, reserving the liquid. Pulse the mixture several times on Low then increaser to high. Stop the machine, scrape down the bowl sides & add the reserved cooking liquid, the cumin & the salt. Puree the mixture until smooth & an even consistency has been achieved. Push the mixture through a fine wire mesh strainer. 

Red-Chile-Sauce-Mexican-Recipes-Rebecca-Gordon-Buttermilk-Lipstick-Cooking-Class-Tutorial-Chili-Sauce-Rebecca-Gordon-Southern-Entertaining-Gardener-Pastry-Chef-Birmingham-Alabama

No. 4

Use as directed according to specific recipe applications. 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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