Best Relajo Salvadorean Red Chile Sauce Recipes

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RELAJO (SALVADOREAN RED CHILE SAUCE)



Relajo (Salvadorean Red Chile Sauce) image

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

3 roma tomatoes
1/4 small white onion
5 garlic cloves (peeled and left whole)
3 ancho chilies (stems removed)
9 guajillo chilies (stems removed)
2 tablespoons pumpkin seeds (the kind on the spice rack found in latin markets)
4 tablespoons sesame seeds (untoasted)
1/2 teaspoon whole cloves
1/2 teaspoon whole cumin seed
3 bay leaves (crushed)
1 1/2 teaspoons Mexican oregano (mexican oregano only)

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

SANTA FE RED CHILE SAUCE



Santa Fe Red Chile Sauce image

This is a basic red chile sauce that can be made as hot or mild as you like by adjusting the chile powder. From Santa Fe Hot and Spicy Cookbook.

Provided by Vicki in CT

Categories     Sauces

Time 15m

Yield 3 cups

Number Of Ingredients 6

16 ounces canned tomatoes (whole or crushed)
1 small yellow onion, chopped
1/4 cup hot chili powder
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In medium saucepan place all ingredients and simmer for 10 minutes until flavors are well blended. Puree in blender or using immersion blender.

Nutrition Facts : Calories 69, Fat 2, SaturatedFat 0.3, Sodium 1075.4, Carbohydrate 14.2, Fiber 5.3, Sugar 5.6, Protein 2.7

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