Hatch Red Chili Sauce
photo by PaulaG
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
2 cups (approximately)
ingredients
- 12 dried hatch chiles, medium (Mesilla Valey) or 12 hatch chiles, hot (Mesilla Valey)
- 3 1⁄2 cups water
- 2 garlic cloves, whole
- 2 teaspoons salt
- 2 tablespoons oil
- 1 tablespoon flour
- 1 teaspoon oregano leaves, dried, crushed
directions
- 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.
- (Add salt, garlic gloves & Oregano in blender at this time as well -- ).
- 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.
Questions & Replies
Reviews
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I would say you nearly nailed it. After your first puree in the blender, strain the sauce through a sieve to remove the bulk of the skins. This makes your chili sauce less bitter, and I think makes for a better flavor. This is how we always made it in our house growing up in NM. Red chili enchiladas are to die for.
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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!
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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.
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Tweaks
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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.
RECIPE SUBMITTED BY
Miss Annie
United States