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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.
Enjoy this delicious red chile sauce drizzled over enchiladas, burritos, rice and beans, you name it!
Enjoy this delicious red chile sauce drizzled over enchiladas, burritos, rice and beans, you name it!
Dried You can also make this recipe with fresh red chile from the garden:
New Mexico Red Chile Sauce with Fresh Red Chile
Fresh red chile is hard to find at markets and grocery stores as it is perishable, and you will most likely only find dried red chile. However, it's easy to enjoy fresh red chile at home if you grow red chile plants in your garden. Red chile seeds are easy to grow in any vegetable garden. Just pick them after they ripen to red and enjoy the rare deliciousness of fresh red chile!
Try our Fresh Red Chile Recipe »
