Red Chile Sauce
Perfect sauce for Chile Rellenos, Enchiladas, Etc!
Servings: 1 jar
Equipment
- Deep Sauce Pan
- Blender or Immersion Blender
Ingredients
- 4 small spicy peppers I used 1 green and 1 red small serrano (smaller than my pinky) and 2 Cajun bell peppers which are the size of a habanero. You can substitute 1 jalapeno or regular sized serrano
- 2 sweet peppers I used red banana peppers, but you can substitute any sweet peppers
- 2 T butter
- 1 small onion chopped
- 1 tomato Chopped; I used a Creole Tomato
- 2 cloves garlic minced
- 1 T flour
- 1.5 C water
- 1/2 tsp salt
- 1/2 tsp pepper
- 1.5 tsp Better than Bouillon-Chicken Base
- 1/4 tsp chili powder
Instructions
- Boil all of the peppers until soft.
- Let cool ( I speed this process up by running them under cool water). Remove stems and seeds (leave seeds if you want REALLY spicy).
- Chop the peppers. Chop onions, tomato, and garlic if you haven't already.
- Heat butter in the sauce pan over medium-high heat. Add onions and cook until transparent/soft.
- Add peppers and cook for 2 minutes.
- Add tomato and garlic and cook for 3 minutes.
- Stir in flour and sauté for another 2 minutes to create a light roux type mixture.
- Add water and stir until all combined.
- Mix in all seasonings and simmer for 8-10 minutes.
- Using an immersion blender or blender or food processor, blend the sauce until desired consistency. I like mine very smooth. ENJOY!
Notes
I like to double, triple, even quadruple this recipe and can it because it can be used in so many ways and utilizes so many veggies in our garden.