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New Mexico Red Chile Sauce Recipe

Just like the Abuelitas in my family, we each have our own way of making Red Chile Sauce. I prefer my Mom's recipe because it's quick, easy, and delicious ...perfect for my Mexican dishes. New Mexico Red Chile sauce can be used in enchiladas, burritos, tamales, or smothered on top of basically anything. 

New Mexico Red Chile sauce in bowl

How to make Red Chile Sauce

I start with New Mexico chile pods, best tasting for red chile sauce.
Rinse and remove the stems and seeds from chile pods. In a pot, add enough water to fully cover pods.
Bring to a quick boil, and simmer for 20 minutes.

New Mexico Red Chile soaking in cooking pot

When red chile pods cool down, place them in a blender or food processor with some of the water from the pot.

New Mexico red Chile in blender

Use a mesh strainer to run the puree through the device to remove any remaining seeds and the peel, (this step is necessary because the skin tends to be bitter ), and discard the peel.

Add garlic, cumin, and oregano to the sauce.  Add oil to a large skillet,  then flour and brown lightly.
Remove from heat, add chile puree to flour mixture, continuing to stir until lumps are dissolved.

Return to medium heat and stir until a gravy-like consistency. Taste sauce, and add salt to taste. This sauce will keep up to 6 days refrigerated and freezes well up to 5 months.

New Mexico Red Chile Sauce

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