Cookbooks

Red Chile Sauce

December 14, 2011

The counterpart to Green Chile Sauce (opposite) and a darn good sauce on its own served with meat and fish. Brick red New Mexico chiles give this sauce great color and a deep roasted earthy flavor.

Ingredients

Makes about 1 1/4 cups

10 New Mexico chiles, stemmed, seeded, and chopped

7 garlic cloves, chopped

1 small Spanish onion, chopped

1/2 cup packed dark brown sugar

2 tablespoons honey

2 tablespoons red wine vinegar

Kosher salt and freshly ground black pepper

Step 1
Combine the chiles, garlic, onion, brown sugar, and 1 quart water in a large saucepan and bring to a boil over high heat. Reduce the heat and simmer until the chiles are very soft, about 30 minutes.
Step 2
Transfer the solids to a food processor using a slotted spoon and add 1 cup of the cooking liquid. Process until smooth, adding more of the cooking liquid to reach a thick but pourable sauce consistency. Season the sauce with the honey, vinegar, and salt and pepper to taste. The sauce can be refrigerated for up to 1 day. Reheat before serving.

Reprinted with permission fromBobby Flay's Bar Americain Cookbookby Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winningBoy Meets GrillandGrill It! with Bobby Flay, to theIron Chef Americaseries,Throwdown! with Bobby Flay, andFood Network Star.Brunch @ Bobby'sdebuted on the Cooking Channel in fall 2010 andAmerica's Next Great Restaurantdebuted in March 2011 on NBC. This is his eleventh book. His website isBobbyFlay.com.

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Ingredients

Step 1

Step 2