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Traditional Red Chile Sauce
Use red chile pods for a sauce like Grandma used to make.

12 BUENO® Red Chile Pods
36 oz. water
½ tsp. salt
2 cloves garlic, minced

½ tsp. BUENO® Oregano
2 Tbsp. vegetable oil
2 Tbsp. unbleached flour
  1. Remove stems and seeds from chile pods. Rinse.
  2. Soak pods in lukewarm water 3 minutes or until soft.
  3. Rinse chile pods of remaining seeds and remove veins.
  4. Place chile pods in a saucepan and pour the 36 oz. of water to cover pods. Bring to a boil. Cover. Simmer over low heat 20 minutes.
  5. Place pods in a food processor or blender with half of the cooking liquid. Add salt, garlic and oregano. Process or blend pods until smooth.
  6. In a large skillet, heat oil over medium heat. Add flour and stir until golden brown, making a roux. Remove from heat.
  7. Add blended chile to roux and stir until any lumps dissolve.
  8. Return to heat and slowly combine remaining cooking liquid with chile to achieve a tomato sauce consistency.
  9. Simmer 10 minutes. Makes approximately 20 oz.

 

Option: Add more water and/or low sodium broth for thinner consistency.
For thicker sauce, start with 24 to 30 oz. of water instead of 36 oz.