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Chile Sauces

See Chile Paste or Sauce for storing and later use.

1.  Adobo Sauce Simplified

Note: Adapted from several more complicated recipes, including the one below.Adobo sauce usually is associated with 
dried Ancho chiles (dried Poblano peppers).  Many
new recipes call for peppers in adobo sauce, but if you make your own you can adjust the amount of oil Martha
Stewart's recipe for Ancho Dipping Sauce is similar, but includes ketchup and orange and lime juice
instead of vinegar.  

3 large dried Ancho chiles, stems and seeds removed
1 dried Pasilla or Piquin chile, stem and seeds removed
3/4 cp dried tomatoes
1 large onion
2 cloves garlic 

1/2 t dried oregano
1/4 t ground cumin
2 T or up to 1/4 cp vegetable oil
1/4 cp distilled white vinegar
3-4 T brown sugar 

1. Cover chiles and tomatoes with hot water and let them sit for 15 minutes till
softened.  Reserve water.  
2. In a blender, combine chiles, tomatoes, 1/4 to 1/2 cp of reserved water, onion and
garlic, and herbs, and puree to smooth paste. 
3. Saute the blended chile mixture in the oil for 5 minutes, then add vinegar and sugar,
and bring to boil.
4. Reduce heat and simmer till sauce is very thick, about 5-8 minutes. 
2.  Chipotle Chiles in Adobo Sauce

Note: Chipotle peppers are smoke-dried jalapeno peppers. The name stems from the Aztec (Nahuatl) words for chile (chil)
and smoked (poctli), according to the Whole Chile Pepper Book.They are sold in dry form or 
sometimes in a tomato-based adobo sauce.  Adapted from Dave DeWitt's  Whole Chile Pepper Cookbook and 
Great Bowls of Fire and from Betty Crocker's Mexican Cookbook. This recipe is combined
with the above recipe for Adobo Sauce, then used as a glaze or topping for meat, poultry, fish, or as a base
for Enchiladas or Texas Gunpowder Stew.

1	recipe for Adobo Sauce

2	dried chipotle chiles
2	T butter or vegetable oil
1	cp beef stock
1/2	cp dry red wine
2	large cloves garlic, minced
2	T chopped onion
1-2	t freshly ground pepper
1/4	cp lime juice, preferably fresh squeezed
3	T fresh chopped cilantro leaves (opt)

1.  Heat butter in large pan, add chles, onion, and garlic and saute till browned.
2.	Add rest of ingredients.  Cover and simmer till reduced by one half.
3.	Puree in blender.  Strain if desired.
3. Shirley's Quick and Easy Red Chile Sauce<

 Use for  enchiladas and chiles rellenos 

1      T chili powder, or to taste 1      t chile flakes, or dried chiles to taste 1      t  cumin, oregano, coriander 1/2   t salt 2      cps chicken broth 1     16-oz can of tomato sauce or puree 1     small onion, finely chopped 1     clove garlic, sliced Saute onions and garlic in butter in medium sauce pan, add remaining ingredients and cook on low heat uncovered till right consistency (30-50 minutes).