Step-by-Step Guide to Make Favorite Red chile pepper sauce

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Red chile pepper sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Red chile pepper sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red chile pepper sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Red chile pepper sauce is 10-20 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Red chile pepper sauce estimated approx 1 1/2-2 hours.

To get started with this recipe, we must prepare a few components. You can have Red chile pepper sauce using 11 ingredients and 12 steps. Here is how you cook that.

This is not entirely traditional but it is a very good sauce for tamales enchiladas or chili dishes. Mild not too spicy. Oh yeah don't wear white while making this sauce it will stain!!

Ingredients and spices that need to be Prepare to make Red chile pepper sauce:

1. 30 or so dried Chile Guajillo pods
2. 2 small white onions
3. 1 large poblano pepper
4. 3 lg. Cloves of garlic
5. 2/3 cup corn or canola oil
6. 2/3 cup flour
7. 8 oz. Tomato sauce
8. 6 cups water
9. 2 tbl. Spoon oregano
10. 2 beef bouillon
11. Salt to your liking

Steps to make to make Red chile pepper sauce

1. Stem and deseed all your peppers. I wear latex disposable gloves for this if you don't make sure to wash your hands throughly and try not to rub your eyes.
2. Wash your peppers really well under cold water.
3. Add six cups of water or enough to cover all your peppers.
4. Add beef bouillon and bring to a boil. Stir and reduce heat to med/low and simmer for 1 1/2 hours or untill water almost cooks completely off.
5. Should look something like this about a cup and a half of liquid left. Remove from heat and let cool down a bit.
6. Roast onions and pepper with whole unpeeled garlic at 400 degrees for about 30 mins or untill they start to gain some charring on the vegetables. For the garlic snip the end off and place in foil with a dash of oil and make a pouch.
7. You can use a regular blender or a hand blender like I am using entirely up to you. Blend all your peppers untill smooth and consistent. After this some people push the mixture through a sieve to collect the little bits of skin and seeds if there are any but I personally by-pass this all together.
8. Now add your tomato sauce and charred vegetables in and continue to blend untill well incorporated.
9. Now in a pan large enough to hold all of your sauce. Preheat pan to med. heat and add your oil then slowly add your flour and stir for about 5-6 mins to make a light roux and cook the floury taste out.
10. Carefully add your pepper sauce in to your roux stirring all the time untill all is incorporated. Add your oregano and simmer for 20 mins.
11. Now taste and check for salt content add if desired but remember we used the beef bouillon witch in itself is quite salty.
12. Hope you all enjoy. Making chicken tamales today so look for that recipe soon. They are very time consuming but well worth all the effort.

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So that is going to wrap this up with this special food Step-by-Step Guide to Prepare Any-night-of-the-week Red chile pepper sauce. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!