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Adding Some Heat Making A Great Chile Sauce

Updated on October 22, 2013

Making Red And Green Chile

I love the taste of a great chile sauce the heat from it the taste of it there is nothing better than that, making a simple chile sauce is easier than you think it really does not take much to get the flavors popping in your mouth just a few simple ingredients and your own your way to flavor town........I know a lot of people thinks when your talk about chiles or any type of hot peppers they think about something so hot that you can barely put it in your mouth but that is not the truth chiles can also be spicy, hot but mainly tasty because hot foods are suppose to be something you can taste not something that can burn but with that being said I want to share with you my version of 2 great tasting chiles the green and the red that I know you will enjoy.

Red Chile sauce

Ingredients

1 bag of dried red chiles

6 cloves of garlic chopped

2 tablespoons of olive oil

1/2 teaspoon of Sea salt

3/4 cup of reserve liquid

Methods


To begin remove the chiles from the bag and remove the stems and seeds from the dried red chiles, and chop into pieces sauté your chopped garlic cloves in 2 tablespoons of olive oil until browned. Add chiles, and water to cover. Bring to a boil, then cover and let soak 15 minutes.

After the 15 minutes of drain the chiles and the reserving liquid. Put solids and 1/2 teaspoon salt in blender or food processor. Add 3/4 cup reserved liquid. Puree. If sauce is too thick, add a little more liquid ....serve and enjoy.

I just love using my red chiles in chile rellenos, huevos my pinto beans even on my pulled pork sandwich you just have to try it.


Green Chile Sauce

Ingredients

6 green chile peppers

1 medium yellow onion chopped

3 cloves of garlic chopped

6 teaspoons of flour

1/2 teaspoon of coriander

2 cups of chicken stock

1/2 teaspoon of sea salt

1 teaspoon of lime juice


Now to begin with these green chiles pre-heat your oven at 400 degrees roast 6 green chile peppers for 15 to 20 minutes, until skins blacken and blister remove from the oven let cool a few seconds then place in a sealed freezer bag so the peppers will steam for about 10 to 15 minutes then remove and peel the skin then chop and set a aside. Now using a medium size skillet sauté your onions and your garlic in the olive oil at this point add your flour, coriander and cook for 3 to 4 minutes more then add your peppers your chicken stock, sea salt and lime juice mix well add to your blender or food processor remove and serve then enjoy.

I just love to use my green chile sauce when making eggs, on a tasty pork sandwich even in my enchilada's it just enhances the flavor and taste try and enjoy.

Red and Green Chile Sauce

There is no reaon to buy store brought chile sauce again because it is super simple to make plus it has such a better taste and the freshness is there also you really have to making it on your own.
There is no reaon to buy store brought chile sauce again because it is super simple to make plus it has such a better taste and the freshness is there also you really have to making it on your own. | Source

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