Red Chile Sauce Recipe
Posted on 06 January 2017
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RED CHILE SAUCE from New Mexico
- Red chile sauce is the best thing ever on a cold January winter day. Make this recipe with your dried red chiles from last seasons harvest of Guajillo Chile and Hatch Red Hot Chile. Grow oregano and onions alongside your peppers this year!
- Yield: Makes about 2 1/2 cups
- ACTIVE TIME: 1 hr
- TOTAL TIME: 1 hr
INGREDIENTS
- 2 ounces whole dried Hatch Red Hot chiles (12)
- 1 ounce whole dried Guajillo chiles (6)
- 4 cups boiling-hot water
- 3 tablespoons finely chopped white onion
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon dried oregano, crumbled
- 2 tablespoons vegetable oil
- 1 tablespoon all-purpose flour
- 1 tablespoon kosher salt, or to taste
- 2 teaspoons Sherry vinegar, or to taste
- 1 teaspoon sugar, or to taste
PREPARATION
Rinse chiles and split open, discarding stems, seeds, and ribs. Place in a single layer on a cookie sheet and toast lightly in a 275 degree F' oven. Keep oven door open a crack and watch closely. You will smell the wonderful aroma, and remove as they toast and before they brown. Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.

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