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New Mexican Red Chile Sauce

New Mexican Red Chile Sauce

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.

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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See Also

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!

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!

New Mexico Red Chile Sauce

Brian Staffield
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.
Prep Time 17 mins
Cook Time 20 mins
Course Chile Sauce, Condiment, Sauce
Cuisine American, Mexican, new mexico

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.
Keyword chile sauce, condiment, side, side dish
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