In the realm of culinary delights, few condiments can match the fiery allure of hot sauce. A versatile condiment capable of transforming ordinary meals into taste bud-tingling sensations, hot sauce has captured the hearts and palates of food enthusiasts worldwide. This article presents a tantalizing journey into the world of red chile hot sauce, offering a collection of delectable recipes that cater to a range of tastes and preferences. From the classic and straightforward Red Chile Hot Sauce Recipe to the unique and flavorful Red Chile and Roasted Tomato Hot Sauce, this article has something for every heat seeker. Whether you prefer a mild kick or an inferno in your mouth, these recipes provide a customizable experience, allowing you to tailor the heat level to your liking. So, prepare to embark on a culinary adventure as we explore the depths of flavor and spice that red chile hot sauce has to offer.
Here are our top 9 tried and tested recipes!
NEW MEXICO RED CHILE SAUCE
New Mexico Red Chile Sauce is a hot sauce and staple of New Mexican cuisine. This sauce, made with dried red chile powder, is poured over huevos rancheros, enchiladas, grits, burritos, and most meals in New Mexico. It's easy to make and can be stored in your fridge for up to a week. If you love spicy foods, you are going to fall in love with this sauce.
Categories dinner
Time 15m
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a saucepan over medium heat. Once hot, add the garlic and the onion. Saute in the oil for about 3 minutes, until the onion is translucent. Then whisk in the flour. Let the flour cook for 2 minutes, whisking it frequently. In a large bowl, whisk the red chile powder and the water together. While whisking the flour mixture, slowly add the red chile and water mixture. Whisk until smooth and bring to a steady simmer and let the sauce thicken over medium-low heat for 5 minutes. Stir frequently. Once the sauce has thickened, add the salt, cumin, and oregano. Let the sauce simmer on low for another 3 minutes. I like to bottle the sauce up in mason jars. I think the sauce tastes best after it has been sitting in the fridge overnight. This recipe yields 3 3/4 cups of red chile sauce. Charles and I ate it all in 5 days.
HOMEMADE RED HOT SAUCE
Steps:
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
RED CHILE HOT SAUCE
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Provided by Chris Morocco
Categories Bon Appétit Chile Pepper Hot Pepper Sauce Condiment Garlic Vinegar
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
- Purée chile mixture and vinegar in a blender until smooth. Season with salt.
- Do Ahead
- Sauce can be made 2 months ahead. Cover and chill.
HOT RED CHILE PEPPER SAUCE
This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!
Provided by Normaone
Categories Sauces
Time 14m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
- Add dry mustard, salt, cloves and vinegar and combine.
- Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
- Pour into warm sterilized jars and seal.
Nutrition Facts : Calories 220.4, Fat 2.7, SaturatedFat 0.2, Sodium 1591.4, Carbohydrate 42.2, Fiber 7, Sugar 23, Protein 8.5
NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
RED CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
- Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.
MEXICAN RED CHILE SAUCE
This Mexican Red Chile Sauce is made with dried ancho chiles and can top enchiladas and tamales of any kind. In about 30 minutes, you'll have a flavorful red chile sauce ready to serve with a variety of dishes.
Provided by Elise Bauer
Categories Salsa Sauce Adobo Chiles Chili Chili Sauce Mexican Salsa
Time 35m
Number Of Ingredients 7
Steps:
- Cut the chiles open and remove stem and seeds: 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 chiles, 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 the chiles on a skillet: Heat a large skillet on medium heat. Flatten out the dried chiles as well as you can and place on the skillet to heat. Press down on the opened chiles and leave for a few seconds. Turn the chiles over and heat a few seconds more. You do not want to toast or burn the chiles! If they burn, they'll turn bitter. Just heat them enough to draw out more of their flavor.
- Soften the chiles in hot water: Add the chiles 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 chiles have softened and plumped up. (OR place the chiles in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)
- Purée with garlic, seasonings, water or poaching liquid: Remove the chiles from the pan, reserve the soaking water, and place the chiles in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain 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.
- Strain through sieve into a skillet, simmer: 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.
Nutrition Facts : Calories 48 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 162 mg, Sugar 0 g, Fat 4 g, ServingSize Makes a little more than 1 cup, UnsaturatedFat 0 g
GARLICKY RED CHILI HOT SAUCE
Provided by Melissa Clark
Categories easy, quick, condiments
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
- Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams
RED CHILE SAUCE (CHILE COLORADO)
An easy Red Chile Sauce (Chile Colorado) recipe
Categories Condiment/Spread Sauce Blender Vinegar Spice Hot Pepper Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 12
Steps:
- Rinse chiles and split open, discarding stems, seeds, and ribs.
- Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
- Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
- Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.
Tips:
- Use ripe, fresh red chiles for the best flavor.
- Wear gloves when handling hot chiles to avoid skin irritation.
- Remove the seeds and ribs from the chiles if you want a milder sauce.
- Roast the chiles in the oven or on a comal to enhance their flavor.
- Use a blender or food processor to puree the chiles until smooth.
- Add vinegar, water, and salt to taste.
- Simmer the sauce for at least 15 minutes to allow the flavors to meld.
- Let the sauce cool completely before storing it in a jar or bottle.
- Store the sauce in a cool, dark place for up to 6 months.
Conclusion:
Red chile hot sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It can be used as a marinade, dipping sauce, or cooking sauce. It is also a popular ingredient in Mexican and Southwestern cuisine. With its bold flavor and versatility, red chile hot sauce is a must-have for any kitchen.
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