New Mexican Red Chile Sauce Recipes

EASY NEW MEXICAN RED CHILE SAUCE

Steps:

• Preheat oven to 250 degrees F.
• Arrange 20 chile pods on a cookie sheet and roast for 20 minutes
• Flip chiles halfway through roasting process
• After chiles have cooled to touch,remove stems and seeds
• Add chiles and onion to large pasta pot and cover with water
• Bring to a boil, then reduce heat, cover, and simmer for 10 minutes
• Strain the chiles if desired, or reserve 2 cups of water for blending
• Carefully remove chiles and onion from pot and add to blender
• Add remaining ingredients and blend until smooth

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 MEXICAN RED CHILE SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)

MEXICAN RED CHILE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
• Remove chiles from oven and set aside until cool enough to handle.
• Remove and discard stems, seeds, and any pink pithy materials.
• Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
• Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
• Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Sauce can be refrigerated for up to 1 week or frozen for later use.

TRADITIONAL NEW MEXICAN RED CHILE SAUCE

Steps:

• Place the chile pods on a foil lined cookie sheet and warm in a 375º F.
• oven for just a few minutes until they become soft and leathery.
• Working in small batches at a time, fit pods into a blender or food processor.
• Purée with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
• Place each batch of puréed mixture in a large bowl until all have been blended.
• Stir the batches together.
• Store in refrigerator.