Hatch Red Chili Sauce

"This is the recipe used by the Messilla Valley Chili Company in Hatch, New Mexico. It may be frozen."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
40mins
Ingredients:
7
Yields:
2 cups (approximately)
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ingredients

  • 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
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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

default avatar
  1. bmalone
    Is it a waste of time and chilies to make this sauce with chilies picked 3 weeks ago.? They definitely are not dried and if you suggest drying them what is best technique.
     
  2. Rose J.
    I am ordering some fresh red hatch chili's this year. I will be drying some, and freezing some of the roasted peeled. I would like to make this with some fresh pods if that can be down. And if so how do I fit that to this recipe? Thanks
     
  3. kathy c.
    How do you can red chili
     
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Reviews

  1. Sean C.
    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.
     
  2. PaulaG
    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.
     
  3. AzArlie
    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!
     
  4. Colleen H.
    Mine turned out awesome , ty for the recipe....
     
  5. Tom Windwillow
    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

  1. Colleen H.
    Just thickness
     
  2. Tom Windwillow
    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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