Can This Sauce Be Saved?
August 15, 2012 2:06 PM Subscribe
Is this mexican-type enchilada sauce redeemable?
I have wanted to try to make a poblano-type sauce for a long time. So I got some dried chiles (Anaheims, in that I thought that they would be milder), and rehydrated them in hot water for about a half hour.
I sauteed some garlic, onions, and a bit of fresh serrano, and then added the chiles, with some dried coriander. After frying for awhile, all this went into the food processor, along with enough of the cooking water to give it the texture I wanted.
The first issue that came up with the skins from the chiles, which I had not (and did not think I could) removed. So I put the mixture through a sieve, and ended up with a smaller amount of sauce, but no chunks of hard skin.
This sauce is WAY too hot, to the point of causing one's airway to close up. It could be used in near-homeopathic amounts, I suppose, but if I were to cover enchiladas with it and serve them, I might hurt people. With all the heat, it does not have a lot of flavor either.
Is there any way to save this other than putting it in the compost? There is nothing tomato-related in it right now. Would processing it with some stewed tomatoes bring down the hotness?