If you’re feeling the need to spice up your every day meals try adding a chile and tomato based sauce. I serve this over grilled vegetables, chili rellenos, grilled chicken and of course in enchiladas. Start with fresh ripe tomatoes for the best sauce. Any dried chile will work but I prefer New Mexican chiles. This sauce is simple to make and the barbecue adds a nice smokey flavor so don’t skip it.
I’m taking my sauce to Fiesta Friday. A little spice for the party. Go check out all of the fabulous recipes to try here.
Grilled Enchilada Sauce
2 fresh, ripe plum tomatoes
4 dried New Mexican or California chiles
2 cloves of garlic
2 tablespoons olive oil divided
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/2 teaspoon of salt or to taste
1 tablespoon fresh lime juice or a dash of vinegar to taste.
Preheat barbecue and grill basket to 400 degrees. Cut tomatoes in halves, cut onion into think slices. Remove stems from the chiles and shake out the seeds. Peel garlic cloves.
Toss tomato and onions in 1 tablespoon of oil and place in heated grill basket. Grilled until soft and charred in places. Add chiles to grill pan and roast for 2-3 minutes, just until they release their fragrance. Be careful not to burn the chiles. Remove vegetables from the heat.
Pour enough very hot water over chiles to cover and let sit 10 minutes. Drain and reserve liquid for thinning your sauce if needed.
Combine grilled vegetables, chiles, garlic and seasonings except the acid in a food processor and whirl until puréed.
Heat remaining oil in a skillet until hot and carefully add the sauce. The sauce will splatter when you add it to the hot oil so use caution. You will “fry” the sauce for 10 minutes over high heat, stirring frequently. This concentrates and combines the flavor of your sauce. Adjust the salt and acid. A squeeze of lime is perfect to separate the flavors.
Serve immediately or store in the refrigerator up to 7 days.
Delicious over chili rellenos!