New Mexico Red Chile Sauce

You can take the girl out of New Mexico, but you will never take New Mexico out of the girl! Whether cooking for the holidays or a birthday, or just because it’s taco Tuesday (or Wednesday, Thursday, Friday…), one of my favorite cuisines is and will always be, New Mexico style Mexican food…and yes, there is a difference! We are quietly proud of the food that comes out of the state. No need to boast, or to call it New Mex-mex… Oh, and one of the sweet endings to our dinner, is a proper puffy sopapilla, hot from the fryer, drizzled with a kiss of honey to take away the burn from the chile🌶.

Red chile sauce can be used in posole, enchiladas, or simply stirred into stewed pork, beef, chicken or a pot of beans. Tortillas are not optional 😁 but a standard requirement, like ciabatta in Italy!

Red Chile Sauce

  • 24 red chile pods (bueno brand)
  • 8 c water
  • 2 1/2 tsp kosher salt
  • 8 cloves of garlic, minced
  • 2 tsp oregano
  • 2 T butter
  • 2T olive or vegetable oil
  • 1/3 c flour

Remove stems and seeds from chile. Placing in a large bowl, cover with warm water and let rest for 10 minutes. Drain and rinse chile, removing any remaining seeds and inner veins.

Place chile and water in large stock pot; bring to a boil then cover and simmer over low heat for 25 minutes. Reserve the cooking liquid; place chile, garlic and oregano in either a food processor or heavy duty blender. Process with 2 cups of the reserved liquid until smooth. Clean out stock pot and return to the stove. Heat butter and oil; add flour, cooking until golden brown. Slowly pour the chile into the flour mixture, stirring to combine. Add enough of the remaining liquid to achieve a tomato sauce consistency. Process in canning jars or cool and freeze. Use in your favorite Mexican food recipes or try some of mine! Hot Stuff

Caution: chile can burn the skin. Wear gloves if you are sensitive. Protect eyes and lungs, too. Handle chile and liquid with caution – it is very hot!

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