Salsa and Red Chile Sauce
I just finished a Mexican Cooking Class and thought you would like to have one of my salsa recipes. I love to use this one when I don’t have fresh green chilies available in my freezer.
1 (7 oz )can of chopped green chilis (Ortega is great)
1/2 onion, chopped small
1 to 2 cloves minced garlic
cilantro to taste
1 large tomato, chopped
1 small can tomato juice
Saute the chopped onion and garlic in 1 teaspoon of olive oil or vegetable oil. Add the canned chopped chilies, tomatoes and cilantro. Mix in the tomato juice. If you want it hotter, add some ground cayenne. It’s a great way to have a “fresh” tasting salsa, easy to make and delicious.
Also a quick version of my Red Chili Sauce is as follows:
1 tablespoon olive oil or vegetable oil
2 tablespoons all purpose flour
1/4 cup ground red chile powder
2 cups chicken, beef or vegetable broth
1 clove garlic, minced
Just a pinch or so of Mexican oregano and ground cumin
In a heavy type saucepan, add the oil to it. Add the flour and cook until the flour is a slight golden color. Be sure you stir continously with a whisk. IT WILL BURN QUICKLY IF YOU TAKE YOUR EYES OFF OF IT!!! Take the pan off the heat while you stir in the chile powder. Stir, stir, stir to “bloom” the chile. this means get the flavor out of it. Stir in the stock and continue whisking until the mixture becomes smooth. Add the garlic or garlic powder, oregano, cumin and simmer for about 10 minutes or until it thickens. Remember that the mixture has to come to a soft boil for at least 2 minutes to get the taste of flour out of it. Now you have a great tasting red chile sauce. You can pour over a burrito, use as enchilada sauce, add diced potatoes and cubed meat for chile Colorado. This mixture will make about 2 cups or 4 servings. Per serving: 90 calories; 4g fat, 4g fiber.
Another quick dinner idea is below. I made a burrito last night and stuffed it with beans and smothered it with the red chile sauce and diced potatoes. I love the combination.
Salsa & Red Chile Sauce
Tuesday, November 7, 2006
