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!

I'm A Barefoot Blogger!

I recently joined Barefoot Bloggers...because..yes..I am obsessed with Ina Garten! I love her! Especially her deep laugh and sheer pleasure of food and Jeffery! So I am pleased that my first entry with the Bloggers is none other than "GROWN UP MAC AND CHEESE." Another favorite of mine. I did make a few changes because I did not have the same cheeses on hand, but it is amazing none the less. I look forward to all Ina recipes, fun cooking ahead!
Grown Up Mac and Cheese

1 lb. elbow pasta

salt

6 T. butter

1 med. clove of garlic, pressed

1 t. dry mustard

1/4 t. cayanne pepper

6 T. flour

1 3/4 c. chicken broth

3 1/2 c. whole milk

16 oz. colby cheese

8 oz. extra sharp cheddar cheese

fresh ground pepper

Topping:

4 slices of white bread

2 T. butter

Preheat oven to 400 degrees. Prepare pasta as directed on box adding 1 T. of salt to water. Drain pasta. In another pot melt butter over medium heat. Add garlic, mustard and cayanne pepper, cook until fragrant. Add flour, cook, stiring constantly for about 1 minute. Slowly wisk in chicken broth and milk, bring to a simmer. Stir until slightly thickened. Add cheeses and pepper. Season with salt to taste. Pour over cooked pasta and mix well. Pour into a 9x13 pan. Make topping by crumbing the bread and butter in food procesor. Top pasta with bread crumbs and bake to 25 to 30 minutes. Let cool for 10 minutes before serving.

*I chose not to add bacon, it seemed like it would be too greasy. It was awesome without it!