My Mother-in-law has moved in with us from Mexico & I was excited because I am finally learning how to cook some of my husband’s favorite Mexican dishes! Honestly, about as authentic Mexican as I can cook are Old El Paso tacos!
She taught me to make her favorite Red Sauce this weekend! I put the names of the packages in Spanish as well as English. You should be able to find most of the ingredients in bags at Walmart in the Hispanic Foods section.
Ingredients:
10 Dried Red Peppers (we used Ancho Chilies)
3 Cups Chicken Broth
1 garlic clove
3 Clavo (whole cloves)
2 Tbs Veg Oil
1 1/2 tsp salt
6 Pimiento Negra (Whole Black Peppers Seeds)
1 tsp Comino Molido (Ground Cumin)
Directions:
Boil the red peppers in water until soft.
Break tops off and break into pieces, placing into blender. Add all the other ingredients, except vegetable oil.
Blend until smooth.
Place a stainer over a large bowl and strain out chunks and large seeds from sauce. Press out as much liquid through strainer as possible.
Put vegetable oil into large skillet and heat over medium low.
Carefully pour blended peppers into skillet. It will pop and splatter. (My Mother in Law swears this is the secret to her sauce- the pseudo-frying)
Simmer over low/medium low for 5-15 minutes. It will thicken slightly as some liquid cooks off.
We used ours for tamales (recipe to come) however it could be used for lots of dishes. Refrigerate for up to a week or place in freezer bags for later!
Tell your mother-in-law this recipe is a gift from God!🙏😎🙏
I will! We love it and now she’s gotten her own place nearby I make extra batches to freeze since she’s not here to help make it!
That is not the original way to make red CHILE sauce. I am not Mexican but was born & raised in Deming NM- not far from the Mex border. (also not far from HATCH NM) Last year our county raised more green chile (the proper way to spell it– CHILI IS A WHOLE DIFFERENT THING) The farmers raise different types of CHILE for different degrees of heat. The don’t call them peppers. You do cook the red chile pods til soft and then
run them through a colander or a SQUEEZO (fantastic invention) to take out seeds & skin (the blender way leaves a lot of skin which bothers a lot of people’s stomach) . I do up a lot at once & put in freezer. You then add your spices — GARLIC, OREGANO, COMINO, ONION POWDER, SALT & PEPPER —real ‘officianados’ do not add broth, or tomato juice. We use the pure red chile. Then , of course you can thicken however you wish. I prefer to (rather than make a gravy using oil) put flour in a little jar with water and shake— pour into chile and stir. CLOVES??????
Everyone has their own recipe 🙂 This is the 100% authentic recipe of my Mother-In-Law- born and raised in Mexico City- and her mother (Abuela) who oversaw me making it when we last visited her in Mexico City. yes Cloves:) yes broth 🙂
We don’t use a squeezo or colander until after it’s blended- we like the kick 🙂
Sounds like New Mexico’s Chile sauce isn’t red sauce from Mexico City and that’s ok- there are millions of salsa roja recipes. Thanks for visiting and leaving your alternative recipe for us to try.
I can’t wait to try both of these recipes! I agree with @moolasavingmom that there are many variations of this recipe. Everyone has their own because there are so many regions of Mexico. I’m from south Texas originally and never had it with cloves. It wasn’t until a few years ago I had a foreign exchange student (18 at the time) from Zacatecas, Mexico and her recipe also included cloves. In several dishes in fact. Her parents also owned a restaurant. All of the dishes she cooked were amazing! Different but amazing! Mexico is huge and there are so many variations. It’s really nice to try a variety and see which ones you like. 😋☺️
Wow Donna, that’s a harsh comment you left here. There are a lot of different ways to make (original) red sauce, depending on where you come from, just like across America, we all do things different. All caps is so rude, on top of correcting her spelling. We all understood what she said and the receipt was great, just the right kick of spice.
Alright Debbie!! I was just going to post that this is not how Red Chile is made however I do know that Mexicans do make it like this. Our good is so much different…. more like the Natives.
If yours is much different and good, why didn’t you leave your recipe here? So we can try various recipes and determine which recipe to stick with. Thanks
I agree. It was unnecessary.
Thanks for the recipe. I made it tonight and it was so bitter! Have you encountered this? I used ancho chilis. Maybe it was the brand? Suggestions?
I’ve never had that happen! Maybe the peppers were on the bitter side. You can try a pinch of baking soda to neutralize it or add some sweetner like honey.