Best 2 Relajo Salvadorean Red Chile Sauce Recipes
Are you looking to spice up your next meal with a flavor-packed sauce? Look no further than the Relajo Salvadorean Red Chile Sauce! This vibrant and versatile sauce is a staple in Salvadoran cuisine, adding a spicy and smoky kick to a variety of dishes. Made with a unique blend of dried red chilies, tomatoes, and spices, it imparts a complex flavor profile that is both bold and aromatic. Whether you're a fan of spicy food or simply seeking new culinary adventures, this article will guide you through the process of creating a delectable Relajo Salvadorean Red Chile Sauce in the comfort of your own kitchen.
Here are our top 2 tried and tested recipes!
RELAJO (SALVADOREAN RED CHILE SAUCE)
This sauce is used in a lot of Salvadorean recipes. It is the recipe for the red chile in Tamales Salvadorenas, it is the base recipe for Sopa De Pata, and is also the base recipe for the sauce that is poured over Panes Rellenos (a smothered torta served during the holidays). Prep time in this recipe is to get all of the ingredients ready to be cooked together into the final chile sauce.
Provided by cervantesbrandi
Categories Vegetable
Time 1h20m
Yield 1 pot
Number Of Ingredients 11
Steps:
- Place the chile ingredients in a medium size pot and cover with water. Bring the chiles and tomatoes to a boil, cover and continue boiling for 20 minutes.
- Next, place the spice mix ingredients in a saute pan and toast on medium high heat stirring constantly. Make sure to keep everything moving so that the sesame seeds do not burn. Keep toasting the mixture for about 3 minutes until the sesame seeds turn golden brown. Remove the mixture from the heat and set aside to cool.
- Once the chiles and tomatoes are cooked, remove from the heat and allow them to cool for about 15 minutes.
- Working in two batches, place the chile ingredients in the blender with a half cup of the cooking liquid for each batch. Blend on high for 2 minutes.
- Pour the blended chile into a large pan and set aside.
- Next, pour the spice mix ingredients in the blender, with 1 cup of water. Blend on high for 5-8 minutes until the sesame seeds are completely blended and the liquid is smooth (may feel a little gritty but will not be chunky at all).
- Next, pour the spice mix into the chile mix and bring the pot to a low boil over medium heat. Once the chile has boiled for 5 minutes add the margarine stirring to incorporate. Once the margarine is melted add the chicken and beef consomme powder and stir to incorporate.
- Continue cooking the chile sauce on medium heat for an additional 10 minutes.
- Note: The sauce prepared above would be for Salvadorean Tamales. Add an additional cup of water, 1/2 tsp of Worcestershire sauce and 1/4 tsp of celery salt when you add the consomme for the sauce that is served over Panes Rellenos. For Sopa de Pata, use the same ingredients for the Panes Rellenos but add another 6 cups of water and double the chile and spice mix recipe.
Nutrition Facts : Calories 532.2, Fat 31.3, SaturatedFat 4.5, Sodium 48.7, Carbohydrate 56.5, Fiber 22, Sugar 8.1, Protein 21.1
NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
Tips:
- For a smokier flavor, roast the chile peppers over an open flame or in a hot oven before blending.
- If you don't have a blender, you can use a food processor or immersion blender to make the sauce.
- Feel free to adjust the amount of garlic, onion, and tomatoes in the sauce to your liking.
- If you want a spicier sauce, add more chile peppers. If you want a milder sauce, remove the seeds from the chile peppers before blending.
- Serve the sauce immediately or store it in the refrigerator for up to 5 days.
Conclusion:
Relajo is a delicious and versatile Salvadoran red chile sauce that can be used to add flavor to a variety of dishes. It's perfect for enchiladas, tamales, tacos, and burritos. You can also use it as a dipping sauce for chips or vegetables.
This recipe is a great way to make your own relajo at home. It's easy to make and only requires a few simple ingredients. So next time you're looking for a flavorful and spicy sauce, give this recipe a try.
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