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.
it for enchiladas, burritos, chili, soups and stews, in burgers, dips, whatever grabs your
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
|2 teaspoons cumin
2 teaspoons thyme
1 teaspoons sage
1/2 teaspoon curry powder
4-6 cloves garlic, minced
1 bunch fresh cilantro
teaspoon oregano flakes
1 medium onion, finely chopped
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