Basic Red Sauce
No ratings yet
Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1/4 c Vegetable Oil
- 1 tb Cumin Seed
- 3 1/2 c Warm Water
- 8 oz Tomato Sauce; 1 cn
- 8 ea Ancho Chilies
- Chiles
- 1 tb Oregano Leaves; Dried
- 1/2 c Onion; Chopped
- 2 ea Garlic; Cloves, chopped
- 1 ts Salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce.
Plating
Cookware for this recipe
-
Saucepan
-
Blender
-
Food processor
-
Chef's knife
-
Cutting board
-
Wooden spoon
-
Sieve
-
Colander