Traditional Red Chile Sauce - Chile Colorado

It is red chile season in my area, actually the tail end of it. Red chile is actually green chile that has been left on the plant until it is dry. Sun dried chile is the most flavorful chile. You can choose your heat level for red chile by choosing specific varities. Some are extreemly hot and other are mild. I am a fan of the mild;)
This is what the chile looks like before it is removed from the plant. Red chile is used for enchiladas, chile colorado, tamales, soups and for many other things. It is a very used chile in Mexico. A good basic red chile sauce is a must!

First, you need to removed the stem and seeds from the dried chile. Next, wash the chile and place it into a large stock pot. Cover with hot water and let sit for 20 minutes. Some like to let it sit overnight, but it is not necessary. The chile will become soft.


Next, remove chile from pan and water, save the water...you will need it. Transfer chile to a blender and fill half full with chile. Add a little of the "chile water."


Have a little of the "chile water" ready to add as you blend.


Next, add 1 clove of garlic, 1 t. salt, and 1 T. sugar and blend. Remember it is hot, I removed the small lid within the lid to the blender to allow the heat to escape. Blend for 2-3 minutes, adding the "chile water" until you reach your desired consistency. I like the sauce thick, others like it thin. You decide.


The "chile water" is really the trick to maintaining the flavor while thinning it.


Next, pour into a strainer. This will separate the skin and seeds out of the actual sauce.

You will need to scrape the sauce with a spoon, forcing it through the strainer. This takes a little time. You will want to scrape until the remaining chile/skin and seeds, appear to be dry.


And this is what you will end up with....Red Chile Sauce. It is ready to make enchiladas!