Mild Red Chile Dressing Recipes

Steps:

• Mix all ingredients.

Steps:

• Soak the dried tomatoes in the hot water for 20 to 30 minutes, or until they become soft and plump.
• With a slotted spoon, transfer the tomatoes to a food processor and add the garlic; chop finely.
• Pour tomato-soaking water into the processor and blend well.
• Add the olive oil or apple juice, orange juice concentrate, 3 tablespoons vinegar, soy sauce, chile powder, pepper and salt if using.
• Process until the dressing is creamy.
• Taste and add another tablespoon vinegar if needed.
• Pour into a jar, cover and refrigerate until ready to use.

Steps:

• Combine all the ingredients in a small glass bowl,
• Whisk to blend; add sugar and salt to taste.
• Serve over crisp, chilled greens.

Steps:

• Combine all ingredients in a shakable container.
• Shake vigorously.
• Chill, shaking occasionally.
• "Cooking" time is Chill time.

Steps:

• Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
• Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.

Steps:

• Rinse chiles and split open, discarding stems, seeds, and ribs.
• Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
• Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
• Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.