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New Mexican Red Chile Sauce

New Mexican Red Chile Sauce

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You know they 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.

New+Mexico+Chile

WARNING: EXPLODING CHILES AHEAD!

Oregano
Fresh oregano from my own personal garden!

Dried+New+Mexico+Chile

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.

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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!

See Also

Red+New+Mexico+Chile+Paste

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!

Brian Staffield
Course Chile Sauce
Cuisine Mexican

Ingredients
  

  • 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.

 

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