New Mexico Chile Sauce Recipes

NEW MEXICO RED CHILE SAUCE

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Once hot, add the garlic and the onion. Saute in the oil for about 3 minutes, until the onion is translucent. Then whisk in the flour. Let the flour cook for 2 minutes, whisking it frequently. In a large bowl, whisk the red chile powder and the water together. While whisking the flour mixture, slowly add the red chile and water mixture. Whisk until smooth and bring to a steady simmer and let the sauce thicken over medium-low heat for 5 minutes. Stir frequently. Once the sauce has thickened, add the salt, cumin, and oregano. Let the sauce simmer on low for another 3 minutes. I like to bottle the sauce up in mason jars. I think the sauce tastes best after it has been sitting in the fridge overnight. This recipe yields 3 3/4 cups of red chile sauce. Charles and I ate it all in 5 days.

NEW MEXICO RED CHILE SAUCE

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

NEW MEXICO GREEN CHILE SAUCE

Steps:

• Set oven rack 6 inches from the heat source and preheat oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

NEW MEXICO CHILE SAUCE

Steps:

• In a stock pot over high heat, bring the stock, tomatoes, onion and garlic to a boil.
• Cook for 15 minutes.
• Stir in dried chiles making sure chiles are covered with the liquid.
• Remove from heat and let chiles soak for 15 minutes or more until the mixture is cool.
• Transfer to a blender or food processor.
• Blend until liquified.
• Strain through a fine mesh sieve, pressing on the residue with the back of a ladle or spoon to extract all of the chile flavor.
• Reheat the sauce in a large saucepan and stir in butter and salt.
• If making ahead, leave butter out until you are ready to use the sauce.
• Will freeze or keep in the refrigerator for 3 days.