Ole! Chile Relleno Sauce
Ready In: 55 mins
Serves: 4-6
Ingredients
BASIC RECIPE
- 1⁄3 cup corn oil
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1⁄3 cup flour
- 1 1⁄2 cups fresh ripe roma tomatoes, pureed
- 1 seeded fresh jalapeno pepper, pureed
- 5 cups water (not broth!)
- 2 teaspoons salt
- 1 1⁄2 teaspoons Mexican oregano, crushed
- 1⁄4 teaspoon finely ground black pepper
- 1 small bay leaf
OPTIONAL (USE SMALL PINCHES)
- 1 pinch ground cinnamon
- 1 pinch ground cloves
Directions
- HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in the corn oil until translucent and golden, and almost caramelized.
- ADD 1/3 cup flour to the saute mixture; STIR the mixture as it cooks, until it is deep golden in color (mixture will be paste-like).
- PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pulverized.
- TRANSFER the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeno, submerging the into the pulverized mixture first.
- PROCESS until all ingredients until finely pureed.
- POUR pureed mixture into the same medium saucepan.
- STIR in 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 small bay leaf.
- BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached; COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking occasionally until served, or reheat and stir before serving.
- POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE.
- SNAP your fingers and shout,"OLE!".
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