Prepare to transform your culinary experience with this tantalizing Vegetarian Red Chile Sauce that will set your taste buds on fire! Imagine a vibrant, deeply flavored sauce that captures the soul of Mexican cuisine, bringing restaurant-quality flavor right to your kitchen. Whether you're a spice lover, a vegetarian foodie, or just someone craving an authentic taste adventure, this homemade red chile sauce will elevate every dish from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 6 dried red chiles
- 2 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
Instructions
- Remove stems and seeds from dried red chiles, then rinse them thoroughly under cool water to clean.
- Place cleaned chiles in a medium saucepan and cover with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until chiles are soft and rehydrated.
- Remove chiles from water, but reserve the cooking liquid. Allow chiles to cool slightly for easier handling.
- In a skillet, sauté chopped onion over medium heat until translucent and slightly golden, approximately 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Transfer softened chiles, sautéed onions, garlic, cumin, and reserved cooking liquid to a blender.
- Blend the mixture until smooth and uniform, creating a rich, vibrant red sauce.
- Strain the sauce through a fine-mesh sieve to remove any remaining chile skin or seeds, pressing with a spatula to extract maximum liquid.
- Return sauce to the pan, season with salt to taste, and simmer for an additional 5-7 minutes to develop deeper flavors.
- Allow sauce to cool slightly before serving or storing in an airtight container in the refrigerator.
Tips
- Chile Selection Matters: Choose dried chiles like guajillo, ancho, or pasilla for the most authentic flavor profile.
- Toasting Chiles: For an extra depth of flavor, lightly toast the dried chiles in a dry skillet before rehydrating.
- Strain Thoroughly: Use a fine-mesh strainer and press with a spatula to extract maximum flavor and achieve a silky-smooth texture.
- Adjust Heat Level: Remove more or fewer chile seeds to control the spice intensity.
- Storage Tip: This sauce keeps well in the refrigerator for up to a week, allowing flavors to develop even more intensely.
- Versatility Hack: Use as a marinade, dipping sauce, or cooking sauce for endless culinary possibilities.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
