Chile Rojo

Makes 3 - 4 cups chile

Prep time 1 hour 15 minutes

Cooking time 10 minutes

Total time 1 hour 25 minutes


Ingredients for chile:

  • 7 - 8 guajillo chiles, stemmed and seeded

  • 2 ancho chiles, stemmed and seeded

  • 1 morita if available for an extra smoky flavor

  • 2 garlic cloves

  • ½ onion

  • 1 teaspoon cumin

  • 1 teaspoon Mexican oregano

  • 2 cubes bouillon 

  • 1 teaspoon salt, as needed

  • Hot water, about 2 cups, or enough to cover the chiles generously

  • 2 Tablespoons oil or lard

Note: use gloves if you are not used to spicy food on your hands.


Preparation:

  • Remove the stems from the chiles, then slice them open. Let the seeds fall out, and remove the thin vein inside the skin. This process removes much of the heat from the chiles. Some people keep the seeds and veins for a hotter sauce. Some of the chiles may be more wrinkled or drier and you may not be able to remove the veins, but the seeds will be easy to remove.

  • Rinse the prepared chiles in a heat-proof bowl of cold water to clean them. Empty the cold water, then cover them with hot water, about 2 cups. I usually heat water in a kettle, so it’s pretty hot. Cover the chiles for about 30 minutes to an hour, until they become soft and pliable.

  • Place the chiles in a blender with 2 cloves of garlic, half an onion, the bouillon, cumin and oregano. Add some of the chile water, about 1 cup, and blend. Add remaining chile water until chile becomes the consistency of tomato soup. It should not be too thick. Test for salt now and adjust if needed. 

  • If you use a high power blender, you won’t have to strain it, but if you see a lot of chile flecks, strain it through a medium, not fine, strainer, to get a very smooth consistency.

  • Heat a 4 quart pot with oil and add the blended chile. Prepare for the splatter which will occur. Heat until simmering. It’s ready to use in your recipe. 

  • Store in an airtight container for future use, 1 week, or freeze.