Traditional New Mexican Red Chile Sauce
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
1 1/2-2 Quarts
ingredients
directions
- 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.
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Reviews
-
yay! this was just what I was looking for--so many red sauce recipes have tomatoes in them :( Thank you for the reminder to wrap plastic or use metal. I keep a box of food grade gloves in the kitchen for whenever I'm in the vicinity of a hot pepper. For those who haven't attempted to make their own chile sauce, don't be daunted. This is great. The water measurement is right-on. Some folks like a real thick paste; so add as little as will work the processor--you can always thin the sauce down at a later time. I kept this for a week in the fridge. Good for tamales or in Tortilla Soup.
RECIPE SUBMITTED BY
Miss Annie
United States