Roasted Red Chile Sauce
Roasting the vegetables concentrates moisture in the tomatoes, brings out the natural sugars of all the veggies, and deepens flavors. It also facilitates removal of tough chile skins, which can be bitter.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturegarlicky, herby, hot & spicy, savory, smoky, spiced
Type of Dishsalsa, sauces
- 10 to 12 Roma tomatoes, cut in half (about 2 + ½ pounds)
- 6 cloves garlic, peeled and roughly chopped
- 1 medium yellow onion, peeled and quartered
- 1 red bell pepper, quartered, stemmed and seeded
- 1 to 2 jalapenos, stemmed and seeded
- 1 teaspoon kosher salt, or to taste
- 1 canned chipotle chile with a tablespoon of the adobo sauce (canned chiles in adobo are available in the Hispanic section of many groceries)
- ½ cup chopped fresh cilantro
Preheat the oven to 400°. Spread the tomato halves, garlic, onion, pepper, and jalapeños on an oiled sheet pan. Sprinkle with salt. Roast in the oven until the veggies begin to blacken on the edges, about 20 to 25 minutes. Turn as needed. Purée in the blender with the chipotle and cilantro until smooth.
This sauce can be prepared up to 3 days in advance, puréeing all ingredients except cilantro. Purée with cilantro just before using.
2006 Amanda N. Stine and Mary L. Garland