Total Time
Prep 25 mins
Cook 15 mins

This is the recipe used by the Messilla Valley Chili Company in Hatch, New Mexico. It may be frozen.

Ingredients Nutrition

  • 12 dried hatch chiles, medium (Mesilla Valey) or 12 hatch chiles, hot (Mesilla Valey)
  • 3 12 cups water
  • 2 garlic cloves, whole
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 1 tablespoon flour
  • 1 teaspoon oregano leaves, dried, crushed


  1. Rinse chile pods, remove stems and seeds.
  2. Place water and pods in a pan and heat to boiling.
  3. Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
  4. Remove pods and place in a blender, setting aside cooking liquid.
  5. Run through blender until pods form a smooth paste.
  6. In a large skillet, heat 2 Tbsps. oil.
  7. Add flour and brown lightly.
  8. Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
  9. Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
  10. Simmer for about 10 minutes.
  11. May be frozen for future use.
Most Helpful

I can not believe that I haven't reviewed this before now! I have been making red chili sauce similar to this years and years and years. My Vita-Mix makes quick work on this recipe. Made for PARTY 2011.

PaulaG December 05, 2011

This is a terrific recipe. Authentically Mexican, wonderful flavor, enticing aroma, and gorgeous deep color -- a multi-sensory feast! I've made this kind of thing before, and when I was getting ready to post my version of Chile con Carne (Sonoran style), I found that you had saved me the trouble of writing it all down. I just link to this page, for folks who need help with this step. Thanks for posting this!

AzArlie March 29, 2007

As a native New Meican currently living in Las Cruces (30 miles south of Hatch), I will tell you this is the best red chile sauce I have ever made, and some of the best I've ever eaten. Metal chef Jeff, did you maybe use the wrong chile? Oh, I do use the hot dried chiles, I like the bite.

Anonymous September 27, 2015