My Chili Rellenos are excellent but I have yet to perfect my sauce. Looking for suggestions on something I have in my head. I am imagining a lightly salted runny sauce more like a juice only very lightly cooked with fresh oregano, tyme, cilantro, and green onions, celery and finely minced garlic. I will slice the green onions and celery paper thin. Once I bring it to a boil I plan to just turn it down on a very low flame for about 20 minutes or less until it is time to serve it over the rellenos. Does this sound good, should I add something else? Omit something? I am not very experienced with sauces and only recently started playing with them more. I really want the freshness to “pop” the tomato sauce is my biggest concern, should I use tomato juice instead. Last week I used fresh tomatoes pureed they tasted great but lacked the runny texture I am looking for. I plan to serve it with angel hair pasta using the same sauce.
I didn’t get any replies so I just winged it. Came out excellent. I used Mexican tomato sauce, I thinned it about 2 to 1 with some white wine vinegar, dry white wine and water. Loaded it up with fresh oregano, thyme, a little cumin, green onions, cilantro and garlic, salt and a little cayenne pepper. let it sit in the fridge for several hours and just heated it up to serve. Came out great.
If you want to use fresh tomatoes, you can cook it up as you want and then press it through a fine mesh strainer with a ladle. This will remove the skins and the seeds, giving you the texture you want. Then you just reduce it until the consistency is right.
Chile rellenos are awesome. I just wish charring and cleaning the chiles wasn’t such a PITA.
I use a plumbers torch with map gas to char the skins, fast and easy. Plus it doesn’t cook them so much and they are easier to handle when stuffing and cooking because they are firmer
Excellent! I discovered this technique a while back and I love the results. I find that holding the chiles (mounted on a hot dog fork) over a propane stove burner while blowtorching them makes the whole procedure go much faster and more evenly. And like you say, it’s great for chiles that you intend to stuff.