Fresh red chile is a delicacy and is hard to find at supermarkets as it is very perishable.
Grow your own red chile for a little taste
of heaven in late summer!
New Mexico Red Chile Sauce
with Fresh Red Chile
- fresh roasted red chile, peeled, de-seeded and chopped (however many you have on hand)
- 1-3+ Garlic cloves to taste, peeled
- 1 Tablespoon of Chopped Onion
- Salt to taste (1/2 teaspoon)
- Dash of Cumin, Oregano
- 1 tablespoon of Honey (optional)
- 1 Tablespoon of Peanut or Light Olive Oil
- Water as needed (1/2 cup-1 cup)
In a cast iron skillet, sauté onion and garlic in oil until browned, stir in chopped chile, salt, cumin, oregano and stir constantly to thicken for about 2 minutes, adding water as needed to keep it at a good consistency. Let cool, then transfer mixture to a blender or food processor and process until smooth. Add water to thin to a tomato-sauce consistency. Enjoy right way with chips, use for enchiladas or other dishes, or store in the fridge for 2 days or freeze.
If you don't have any fresh red chile, you can also make this with dried red chile powder (made from processing dry red chile pods). Just use as much powder as desired for a batch (1/4-1/2 cup+) and stir it into the onions and garlic, letting it form a paste, then adding more water to keep it at a nice sauce consistency.