Best 2 New Mexico Red Chile Sauce Recipes

In the heart of New Mexico, where the sun-kissed peppers thrive, lies a culinary treasure that has captivated taste buds for generations: New Mexico Red Chile Sauce. This vibrant and versatile sauce is the cornerstone of New Mexican cuisine, adding a distinctive warmth and depth of flavor to a variety of dishes. From the fiery heat of the Hatch chiles to the rich, earthy notes of the dried pods, New Mexico Red Chile Sauce is a symphony of flavors that will tantalize your senses. In this article, we present a collection of authentic recipes that showcase the versatility of this remarkable sauce, taking you on a culinary journey through the Land of Enchantment. Whether you're a seasoned chef or a home cook eager to explore new flavors, these recipes will guide you in creating mouthwatering dishes that celebrate the essence of New Mexican cuisine.

Let's cook with our recipes!

NEW MEXICO RED CHILE SAUCE

New Mexico Red Chile Sauce image

Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.

Provided by Cookincwgrl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 43m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
20 New Mexico dried red chile pods, stemmed and seeded
10 dried chile de arbol peppers, stemmed and seeded
1 large yellow onion, chopped
3 cloves garlic, chopped
1 quart chicken stock, or more if needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon honey

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.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g

SPRING HILL RANCH'S NEW MEXICO RED CHILE SAUCE

Spring Hill Ranch's New Mexico Red Chile Sauce image

Here's the "red" half of the New Mexico State Question, "Red or Green?" As is usual, the red chile sauce has more spicy heat than the green, but the flavor of those red chiles is awesome indeed! Slather this on or under your huevos rancheros, enchiladas, dinner-sized burritos or other New Mexico inspired dish for a truly...

Provided by Wiley P

Categories Other Sauces

Time 25m

Number Of Ingredients 10

Ingredients

3 Tbsp lard (or vegetable or canola oil or butter if you must!)
1/2 medium white or red onion, finely diced
2 clove garlic, minced
3 Tbsp all-purpose flour
1/2 c chimayo red chili powder (or any new mexico red chili powder) (mild, medium or hot - your choice) (or a 13-ounce container of frozen red chile puree)
2 c chicken broth (beef broth may be substituted)
1 1/2 tsp oregano (mexican if you have it)
1/2 tsp kosher salt
1/4 tsp freshly ground cumin (optional, but needed for authenticity)
good water for thinning (if needed)

Steps:

1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.
2. Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.

Tips:

Use a variety of chiles. This will give your sauce a more complex flavor. Some popular chiles to use include ancho, guajillo, and pasilla. You can also use a mix of fresh and dried chiles.
Toast the chiles before using them. This will help to bring out their flavor and aroma. You can toast the chiles in a dry skillet over medium heat for a few minutes, or you can roast them in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Soak the chiles in hot water before blending them. This will help to soften them and make them easier to blend. Soak the chiles in hot water for at least 30 minutes, or until they are softened.
Use a blender or food processor to blend the chiles. You can also use a mortar and pestle, but this will take longer. Blend the chiles until they are smooth.
Add other ingredients to taste. This could include garlic, onion, cumin, oregano, or salt. You can also add a little bit of sugar or honey to balance out the heat of the chiles.
Simmer the sauce for at least 30 minutes. This will help to develop the flavor and thicken the sauce. You can simmer the sauce for longer if you want a thicker sauce.

Conclusion:

New Mexico red chile sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add a little bit of spice and flavor to your favorite recipes. With its smoky, earthy flavor and vibrant red color, this sauce is sure to become a favorite in your kitchen.