Red Chile Sauce recipies Cooking method
Corn in a cup recipe Ingredients
1 T canola or corn oil
1 small onion, minced
4 cloves garlic, minced
1 large chipotle chile* in adobo sauce, minced
1 T adobo sauce
2 T chili powder
2 t cumin
1 t coriander, ground
½ t dried oregano
1 c tomato sauce
¾ c water
1 T lime juice
salt
Heat oil over medium heat, add onion, and sauté until soft, about
5 minutes. Add garlic, chile, adobo sauce, and spices and cook another
minute.
Add tomato sauce and water, bring to a boil, reduce heat, and simmer
about 5 minutes. Add lime juice and a bit of salt, taste, and adjust
seasonings.
Use now or let cool, place in airtight container, and refrigerate for up to 2 days.
Notes, For a milder sauce, use an Ancho chile instead.
Roasted-Tomato Sauce Recipe
Ingredients:
2 pounds plum tomatoes; cut in half lengthwise
1 onion; cut into 1/2-inch-thick slices
1 jalapeno pepper; halved and seeded
Cooking spray
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 drained canned chipotle chile; seeded
Directions:
Preheat oven to 500F.
Arrange the plum tomatoes, onion slices, and jalapeno pepper on a jelly-roll pan coated with cooking spray, and bake vegetables at 500F for 30 minutes.
Remove jalapeno pepper from pan. Bake tomatoes and onion slices an additional 15 minutes or until the vegetables are soft.
Combine the tomatoes, onion slices, jalapeno pepper, lime juice,
salt, and chipotle chile in a food processor, and process until tomato
mixture is smooth.
Your Corn in a cup recipe is ready now
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