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Jay's New Mexican Red Chile Sauce
Red Chile Recipes | Sauces & Dips

This sauce is the basis for a lot of the Harris family recipes.  Keep tasting and adjusting the seasonings to suit yourself.  This sauce will keep in your refrigerator for 3-4 weeks easily.  Use it for enchiladas, burritos, chili, soups and stews, in burgers, dips, whatever grabs your fancy!

Wash enough dried red New Mexico chile peppers to fill a 5-quart Dutch oven. Add an inch of water; steam 10-15 minutes until peppers are soft. Remove & discard stems. Puree chiles in food processor with remaining water from Dutch oven, adding more water as necessary. Add seasonings* while continuing to puree. Return mixture to Dutch oven, add enough water to make 2-3 quarts of sauce. Simmer 15-20 minutes to blend flavors. (Note: too much cooking at this point will reduce heat of chiles.)
2 teaspoons cumin
2 teaspoons thyme
1 teaspoons sage
1/2 teaspoon curry powder
4-6 cloves garlic, minced
1 bunch fresh cilantro
1/2 teaspoon oregano flakes
1 medium onion, finely chopped
1 teaspoon salt (optional)
2 teaspoons MSG (optional)

"Wish I had time for just one more bowl of chili."

- Last words of Kit Carson, American frontiersman (1809-1868)

*Note: Ingredients are all approximate and to taste; you'll need to experiment to get the taste you want. The result can be anything from a mildly seasoned chile sauce to a chile-based curry.  If the sauce doesn't pack enough "heat" for you, toss in a pureed habanera or two to "kick it up a notch."

Use red chile sauce as a marinade for pork (Carne Adovada), use in chili, soups and stews, serve over enchiladas or burritos, etc. Great over refried beans or tamales for a little extra flavor. Add to BBQ sauces or tomato sauces, mix a little with salsa or add to various chip dips.

See:  Quick & Easy Ways to Use Red Chile Sauce


Dorothy & Jay Harris - Copyright 2004-2010