Rouille (Hot Sauce for Fish Stew)

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The famous food writer M. F. K. Fisher described this sauce as follows: 
“A peppery concoction suited to the taste of bouillabaisse, served 
separately from the soup to be ladled in at the discretion of the 
individual diner.”

Ingredients

2 small bell peppers, seeded and cut in small squares
2 small, hot dried chiles, such as piquin or Thai, crushed
1 cup water
2 pimientos, drained and dried (optional)
4 cloves garlic, coarsely chopped
6 tablespoons olive oil
1 to 3 teaspoons fine dry bread crumbs
Salt to taste

Instructions

In a saucepan, combine the bell peppers, dried chiles, and water. Simmer 
until the bell peppers are soft, then drain the peppers and pat dry. 
Place the peppers, pimientos (optional) and garlic in a mixing bowl or 
mortar and mash the ingredients together until they become a smooth 
paste. Slowly beat in the olive oil and bread crumbs until the mixture 
becomes just too thick to pour. Or, add the peppers, pimientos, and 
garlic to a blender and purée while adding the olive oil and bread 
crumbs. Then add salt to taste.

Romesco Sauce

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Romesco is a classic Spanish sauce that is served with a wide variety of 
dishes, including the famous tortilla Española from the Tarragona 
region, this classic Catalan sauce combines almonds with two of the most 
popular horticultural imports from the New World—chiles and tomatoes. 
The sauce gets its name from the romesco chile, but these are not 
readily available outside Spain. A combination of ancho and New Mexican 
chiles approximates the flavor.

Ingredients

1 ancho chile, stem and seeds removed
2 dried red New Mexican red chiles, stems and seeds removed
1/2 cup toasted almonds
5 cloves garlic, unpeeled
2 tomatoes, unpeeled
1/2 cup red wine vinegar
1/3 cup extra-virgin olive oil, preferably Spanish
Salt and freshly ground black pepper

Instructions

Preheat the oven to 200ºF.
Place the chiles, almonds, garlic, and tomatoes on a baking pan and 
roast in the oven until the nuts are toasted, the chiles are fragrant, 
and the skins of the tomatoes and garlic are blistered. The nuts will 
take about 5 minutes, the tomatoes about 20, and the chiles somewhere in 
between. Check frequently to be sure nothing burns.
Allow the ingredients to cool. Place the almonds in a spice mill or 
coffee grinder and process to a powder. Place the chiles in a bowl, 
cover with hot water, and allow them to steep for 15 minutes to soften. 
Drain the chiles and discard the water. Remove the skins from the 
tomatoes and garlic.
Put the almonds, chiles, tomatoes, garlic, and vinegar in a blender or 
food processor and puree to a smooth paste, adding a little oil if 
necessary.
Transfer the paste to a bowl and slowly whisk in the oil, 1 teaspoon at 
a time, until half of the oil is absorbed. Gradually add the remaining 
oil. Season with the salt and pepper.
Allow the sauce to sit for an hour or two to blend the flavors.

Texas Green Sauce

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When you order "green sauce" in Texas, this is what you will be served. 
It differs from New Mexico's green sauce in that the color is derived 
from tomatillos rather than from green chiles. This sauce can be used as 
a dipping sauce, with enchiladas, or as a topping for grilled poultry or 
fish.

Ingredients

3 pounds tomatillos
1 bunch green onions
1 small bunch cilantro
1 tablespoon garlic in oil
2 teaspoons sugar
2 teaspoons lime juice
1 tablespoons chicken base dissolved in 2 tablespoons water
6 serrano chiles, stems removed

Instructions

Roast the tomatillos in a roasting pan under the broiler until they are 
brown and squishy. Turn them over with a pair of tongs and repeat the 
process. Take the roasted tomatillos, including all the liquid from the 
roasting process, and combine them with the remaining ingredients in a 
food processor and puree.
In a saucepan, simmer this mixture for ten minutes before serving or 
incorporating into another recipe.

Puttanesca Sauce

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The origins of this sauce are obscured in legend and lore. In Italian, 
salsa puttanesca literally means "harlot's sauce" and was thought to be 
a favorite meal of prostitutes because it was nourishing--and quick to 
make. Another source implies that it was a favorite sauce of married 
ladies who were having an affair; they would come home late and make 
this rich sauce which smelled as though it had been cooking all day. It 
can be served over your favorite pasta; or, spread it on Italian bread, 
top with parmesan cheese, and broil it for a hearty sandwich.

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup onion, minced
1 tablespoon capers, chopped
6 ripe tomatoes, peeled, seeded and coarsely chopped
3 tablespoons tomato paste
1/2 cup chopped black olives
2 tablespoons fresh basil or 1 tablespoon dried
3 tablespoons chopped Italian parsley
1 tablespoon crushed red New Mexican chile
1 cup beef or chicken stock
Salt and pepper to taste

Instructions

Heat the oil in a large, heavy skillet and saute the garlic, onion, and 
capers for 2 minutes. Add the chopped tomatoes and saute for 1 minute. 
Stir in the remaining ingredients, except the stock and salt and pepper, 
and bring to a boil. Turn the heat to low and add 1/2 cup of the stock 
and stir. Cover and simmer 15 minutes; stir again and add more stock if 
the mixture starts getting too thick. Simmer, uncovered, for another 15 
minutes. The mixture should be slightly thick and chunky.
Red Chile Sauce

New Mexico Red Chile Sauce

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The chiles that are traditionally used for Chile Colorado (red chile sauce) are the ones that are plucked off the ristras. Ristras, those strings of dried chiles that adorn houses in New Mexico are not just for decoration they are used for cooking also. This is a basic sauce that is used in any Southwestern recipe that calls for a red sauce such as enchiladas or tamales or as in the above recipe for Posole.