You know the old saying, when life gives you a giant bag of dried Red New Mexico Chiles, make a delicious pureed sauce. Though this looks so spicy it’ll burn off even Mark Twain’s undead eyebrows, the taste is slightly smoky and mild. It’s a great addition to a variety of dishes.
WARNING: EXPLODING CHILES AHEAD! 
Fresh oregano from my own personal garden!
Not knowing much about dried chiles and making sauces with them I went ahead and just worked from a solid recipe from Diaz Family Farms. I followed their recipe step by step, except I used a stick blender that resulted in a more course sauce that if I had used a traditional blender.
When making your chile sauce don’t throw out the chile water! It’s perfect for marinating or a great addition to a Bloody Mary mix, both are potential options for upcoming blog posts!
If you want a thicker sauce follow their recipe to make a chile sauce roux. Use as an ingredient in any Mexican dishes or just put a bit on a tortilla and enjoy!
Print
New Mexico Red Chile Sauce
- Total Time: 37 minutes
Description
Though this looks so spicy it'll burn off even Mark Twain's undead eyebrows, the taste is slightly smoky and mild. It's a great addition to a variety of dishes.
Ingredients
- 25 Red Chile Pods
- 1 bay leaf
- Cumin
- Whole Crushed Oregano
- Granulated garlic
- Salt or granulated chicken bouillon
- Flour
- Oil
Instructions
- Rinse and remove the stems and seeds from approximately 25 pods.
- In a pot, add enough water to fully cover pods.
- Add 1 bay leaf.
- Bring to a boil and let simmer for 20 minutes, then let cool slightly.
- Remove bay leaf, and with a blender puree pods and the water.
- Use a colander to separate the pulp from the skin, do this several cups at a time.
To the Pureed Sauce add:
- tsp cumin
- tsp whole oregano (crushed)
- tsp granulated garlic
- tsp salt or granulated chicken bouillon
To make a roux:
- Add 1 tsp of oil and 1 tsp flour
- Let simmer for about 2 minutes.
- Add to chile sauce to thicken and bring to a boil.
- Prep Time: 17 minutes
- Cook Time: 20 minutes
- Category: Chile Sauce, Condiment, Sauce
- Cuisine: American, Mexican, new mexico
Frequently Asked Questions
What should I do with the chile water after making the sauce?
Don’t throw out the chile water! It’s great for marinating or can be used as a flavorful addition to a Bloody Mary mix.
Why did my sauce turn out more coarse when using a stick blender?
Using a stick blender can result in a coarser texture compared to a traditional blender, which may puree the sauce more finely.
How can I thicken my New Mexican Red Chile Sauce?
Follow the recipe’s suggestion to make a chile sauce roux, which will help achieve a thicker consistency.
