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11/18/2019

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

New Mexico Red Chile sauce can be used in enchiladas, burritos, tamales, or smothered on top of basically anything. Vibrantly red with mild zest and earthiness from New Mexico dried chile pods, this chile sauce is the perfect balance for dishes that require red chile sauce.





Step by Step Instructions:
 I start with New Mexico chile pods, best tasting for red chile sauce. The chile pods can be found in Mexican grocery stores, or online.
  • 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 Sauce





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





  • 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.

  • Remove from heat, add chile puree to flour mixture, continuing to stir until lumps are dissolved.
  • New Mexico Red Chile Sauce

  • 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

    Red Chile Sauce Recipes







     


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    New Mexico Red Chile Sauce
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    New Mexico Red Chile sauce, perfect for enchiladas, pozole, chile colorado, and more!

    Ingredients:
    • 20-25 pods New Mexico Chile
    • 1 tablespoon garlic powder
    • 1 teaspoon ground cumin
    • 2 teaspoon salt
    • 2 tablespoons flour
    • 1 teaspoon crushed Mexican oregano
    • 2 tablespoons vegetable oil or lard
    Instructions:
    1. Rinse and remove the stems and seeds from approximately 25 pods
    2. In a pot, add enough water to fully cover pods.
    3. Bring to a boil and let simmer for 20 minutes, then let cool slightly.
    4. With blender puree pods and the water.
    5. Use a mesh strainer to separate the pulp from the skin, do this several cups at a time.
    6. Add to strained puree the cumin, garlic powder, and oregano.
    7. In a large skillet, add oil to a large skillet, then flour and brown lightly.
    8. 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.
    9. Salt to taste.
    10. This sauce will keep up to 6 days refrigerated and freezes well..up to 5 months

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