Red Chile Caribe

Made typically by soaking dried red chile pods and blending to a coarse texture, you can substitute crushed red pepper flakes, which also have been soaked in water until soft, then blended into a puree. There are many uses for this simple chile sauce, which adds both flavor and heat to many dishes.

Red chile pods can be mild, medium-hot, and hot, so find the level you prefer. This is a traditional method for making this puree, but many people also lightly toast the dried pods before reconstituting them in water. This adds a wonderful taste--provided you don't blacken the pods!

6 dry red chile pods
6 cloves garlic
1 t salt
1/2 t oregano

Clean, de-stem, and seed dry red chile pods. Wash in warm water then soak in hot water until soft. Place chile pods in blender and add enough water to help it blend, without drowning the pods! The idea is to make a coarse puree without making it an actual paste. Blend together with one clove garlic and salt to taste. Oregano may be added for additional seasoning.

I store mine in a little clay pot and keep it refrigerated.

Note: To toast the dried pods, place them on a griddle on the stove top or in the oven. Heat the griddle over medium high heat, watching the pods so that they look toasty dark red in spots (you don't have to thoroughly toast the entire pod). If you're toasting medium-hot to hot chile pods, make sure you have adequate ventilation--some people don't like the smell of the roasting pod.

In the oven, put the temperature to 350 degrees and preheat. Place the dried chile pods on a tray in the center of the oven, and toast for about 5 minutes.

After removing the pods from the oven OR the griddle, let them cool before handling. Soak in boiling water until they are softened, and then puree in a blender as noted in the recipe.