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.
- Rinse chile pods, remove stems and seeds.
- Place water and pods in a pan and heat to boiling.
- Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
- Remove pods and place in a blender, setting aside cooking liquid.
- Run through blender until pods form a smooth paste.
- In a large skillet, heat 2 Tbsps. oil.
- Add flour and brown lightly.
- Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
- Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
- Simmer for about 10 minutes.
- May be frozen for future use.
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.
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!
On the American side of the Sonoran border, this is called chili gravy. This is a good version. I prefer one from the Mormon communities just south of the border. I use apple juice instead of water. Use only 2 1/2 cups. For the chilis use 6 New Mexican red, 3 anchos, 3 guajillos. Remove seeds and stems, tear into small pieces and toast in a saucepan while also toasting the garlic. Pour in the apple juice bring to a boil then simmer for 10-15 minutes. Either use an immersion blender or stand blender to puree the sauce.