Best Red Chile Fire And Ice Sauce Recipes

RED CHILE SAUCE

Steps:

• Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
• Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.

AUTHENTIC MEXICAN RED CHILE SAUCE

Steps:

• Remove the stem of each dried chile. Shake out as many of the seeds as possible. (Make sure you are wearing gloves, and avoid touching your eyes/face).
• Heat your skillet on medium heat. Place your dried chiles on the skillet, pressing them down to toast them slightly on each side (10-15 seconds). You don't want to burn them or it will result in bitter sauce.
• Add your chiles to a small saucepan, add water (just enough to cover). Bring to a boil, turn off the heat. Allow them to sit for up to 10 minutes to rehydrate.
• Remove the chiles from the soaking water and place them in a blender. Add just under two cups of the soaking liquid. (If your soaking liquid is bitter then discard and add regular water).
• Puree for 1 1/2 to 2 minutes. Pour through a fine mesh strainer into a skillet with the olive oil. Bring the sauce to a low simmer, add your salt, and any additional optional ingredients.
• Brown sugar will tone down the spice, while cocoa/cacao will compliment the spicy sauce. Consider adding a pinch of any of the optional ingredients or more based on your preference.
• Skim off the foam as the sauce simmers, then remove from the heat and store in a glass jar. Refrigerate and use within one week.

SUNNY'S RED FIRE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• On a large baking sheet with sides, add the jalapenos, serranos, bell peppers, onions and tomatoes. Place the garlic under the cavities of the peppers to shield them from direct heat. Roast in the oven for 15 to 20 minutes.
• In a medium pot set over high heat, add the vegetables from the roasting pan, the vinegar, and enough water to just cover the vegetables. Bring to a hard boil, and boil until the liquid is reduced by half, 15 to 20 minutes.
• Remove the pepper stems from the pot. Pour the remaining vegetables and liquid from the pot to a blender, and blend until smooth. Wet a paper towel with water and squeeze out as much water as possible. Line the bottom of a fine mesh sieve with the paper towel in one layer. Place the sieve over a large bowl. Pour in the puree from the blender and let the puree slowly drip into the bowl beneath, about 30 minutes.
• Discard any remaining pulp. Add the sugar and stir. Taste the hot sauce and add salt, if needed. Refrigerate for up to 2 weeks.

FIRE-AND-ICE PICKLES

Steps:

• Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.

RED CHILE SAUCE

Steps:

• Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
• Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
• Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
• Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

FIRE AND ICE PASTA

Steps:

• In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
• Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

RED CHILE SAUCE

Steps:

• 1. Preheat the oven to 350°F. Place a baking sheet in the oven until hot. Put on rubber gloves and remove the stems and seeds from the chiles. Pull the baking sheet out of the oven and use tongs to arrange the chiles on it in a single layer. Slide back in the oven and roast until the chiles are fragrant, about 5 minutes.
• 2. Remove from oven and use tongs to transfer the chiles to a heatproof bowl. Add enough boiling water to cover the chiles and allow to sit until cool, 30 to 40 minutes. Transfer the peppers and 3 cups of the soaking liquid to a food processor or blender. Reserve the remaining liquid. Blend or process the chiles until smooth.
• 3. Warm the oil over medium heat. Whisk in the masa harina. Reduce the heat to low and slowly add the pureed chiles, whisking constantly. Slowly whisk in salt to taste. Add additional water, if necessary, to get a thick but pourable consistency. This sauce will keep in a tightly covered glass jar up to 2 weeks in the refrigerator. It can also be frozen.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

KENNY ROGERS' FIRE AND ICE CHILI

Steps:

• Drain pineapple, reserving syrup.
• In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
• Return all the meat to the pot.
• Add the first chopped onion and 1 clove garlic.
• Cook over medium heat till onion is tender, stirring occasionally.
• Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
• Bring to boiling.
• Reduce heat.
• Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
• Add the pineapple chunks.
• Cover and simmer for 30 minutes more.
• Let diners add their own toppers.
• To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.