Red Chile Sauce from Powder

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This is a basic recipe that can be used interchangeably with any of the mild red chile powders. (If this sauce were made from some of the hotter powders such as piquin, it would be too hot to eat!) Adjust the amount of powder to change the pungency of the sauce.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 3 to 4 tablespoons New Mexican red chile powder

  • 1/4 teaspoon ground cumin (optional)

  • 3 cups chicken stock or water

  • Salt to taste

Instructions

  • In a pan, heat the oil and saute the onions and garlic until they are slightly browned. Add the flour and continue to cook for 4 minutes, stirring constantly, until the flour is browned, being careful that it does not burn.

    Stir in the chile powder and cumin and heat for a couple of minutes.

    Add the broth, bring to a boil, reduce the heat, and simmer for 10 to 15 minutes or until the desired consistency is obtained. Salt to taste.

    Variation:  For a smoother sauce, either puree the onion and garlic or substitute 1 teaspoon onion powder and 1/8 teaspoon garlic powder and add along with the chile powder.

    Red Chile Sauce from Pods

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    This basic sauce can be used in a variety of Southwestern dishes that call for a red sauce, as well as in place of ketchup when making salad dressings and other dishes. Other large dried chiles such as guajillo, pasilla, or ancho chiles can be added or substituted. This sauce will keep up to one week in the refrigerator, or you can freeze it.

    Ingredients

    • 12 dried whole red New Mexican chiles

    • 1 large onion, chopped

    • 3 cloves garlic, chopped

    • 3 cups water

    Instructions

    Place the chiles on a baking pan and put in a 250° oven for 10 to 15 minutes or until the chiles smell like they are toasted, being careful not to let them burn. Remove the stems and seeds and crumble the pods into a saucepan.

    Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes or until the chiles are soft.

    Puree the mixture in a blender or a food processor and strain. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.

    South of the Border Chile Rub

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    This is our version of Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.

    Ingredients

    • 3 tablespoons ground ancho chile

    • 2 teaspoons ground chile de arbol

    • 2 teaspoons ground chipotle chile

    • 2 teaspoons dried oregano, Mexican preferred

    • 2 teaspoons onion salt

    • 1 teaspoon ground cumin

    • 1 teaspoon powdered garlic

    Instructions

    Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.

     

    Amy’s Basic BBQ Rub

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    Amy Anderson of the Madd Momma and The Kid barbecue team loves black pepper. It plays a key role in this rub.

    This recipe and others can be found in the following article:

    The Heat of Competition: The Jack Daniels’ Championship

     

    Ingredients

    • 1 cup sugar

    • 1 cup seasoning salt

    • 1 /2 cup paprika

    • 1/3 cup red chile powder

    • 1/3 cup black pepper

    • 1 tablespoon garlic powder

    • 1 tablespoon onion powder

    Instructions

    Combine all the ingredients in a bowl and mix thoroughly. Apply liberally to meat 1 to 2 hours before cooking.

    Sambal Kacang (Spicy Peanut Sauce)

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    This recipe and others can be found in the following article:

     

    Indonesian Sambals

    by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

     

    Ingredients

    • 3 shallots, minced

    • 1 tablespoon minced garlic

    • 1 teaspoon minced ginger

    • 1 tablespoon vegetable oil, peanut preferred

    • 1 cup chicken broth

    • ½ cup peanut butter, either crunchy or smooth

    • 3 tablespoons lime juice, fresh preferred

    • 1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek

    • 1 tablespoon soy sauce

    • 1 tablespoon brown sugar

    • 2 teaspoons Asian fish sauce

    Instructions

    Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.

    Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.

    Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.