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Category: Sauces and condiments

Red pork chili sauce

As I unwrap the husk, sweet corn aromas spiked with pungent pasilla chiles swirl around me. With the touch of my fork against the light, spongy masa, rivulets of dark red chili sauce gush forth. My first freshly made, hot-from-the-steamer ... Read more

Total time: 1 hour | Makes 8 to 10 cups
Note: From Alice Tapp. Can be prepared the day before making tamales.
  • 10 ancho (dried poblano) chiles
  • 4 dried California chiles
  • 4 onions, quartered
  • 8 cloves garlic, peeled
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon ground cumin
  • 2 to 4 cups pork, chicken or vegetable stock
  • 1 (28-ounce) can tomato puree or crushed tomatoes
  • 2 tablespoons sugar, or more to taste
  • 1 tablespoon salt, or more to taste

Step 1Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil. Remove from heat and add the chiles, pushing them down with a spoon so they are fully submerged. Cover and let stand for 30 minutes.

Step 2Meanwhile, in a saucepan over medium heat, boil the onions in water until soft, about 25 minutes. Drain.

Step 3Remove the soaked chiles from the water, reserving 2 cups of the liquid. In a food processor, blend the chiles, onions and garlic until pureed.

Step 4In a saucepan over medium heat, heat the oil. Stir the cumin into the hot oil, being careful not to burn it. Add the chile mixture and simmer for 3 minutes. Add 1 cup of the stock, 1 cup of the reserved chile liquid and the tomatoes. Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy. Add the sugar and salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy. Taste and add more salt and sugar if needed.

Step 5Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.

Each tablespoon:
10 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 75 mg. sodium.
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