Authentic New Mexico Red Chile Sauce

Authentic New Mexico Red Chile Sauce

Recipe for Authentic New Mexico Red Chile Sauce is perfect for huevos rancheros, enchilada’s, burrito’s, eggs and so much more!

I can honestly say, I don’t think there is anything better than New Mexico cuisine. New Mexico is distinctive because of its sauces, red and green chile. In the ’80s, my mother would buy burritos from the grocery store smothered in red, green, or Christmas chile (smothered in 1/2 red and 1/2 green). At the time I did not know these sauces were distinctively New Mexican.

New Mexican food is different in that it has evolved over a few hundred years. It is a fusion of Pueblo Native American’s, with Hispano Spanish and Mexican cuisine (thank you Wikipedia for that ). The distinctive ingredient of New Mexican food is the chile. There is a green chile and a red chile. The red chile is actually the green chile ripened (I just found that out. Mind blown!)

While everyone in my family prefers the green chile, I actually prefer the New Mexico Red Chile sauce. It has a rich flavor from the tomato sauce and a spicy kick! I love red chile sauce so much that I always have a jar of New Mexico Red Chile sauce on hand. Some of my favorite foods to put Red Chile sauce on are eggs, beans, enchilada’s, burritos, nachos, quesadillas even cottage cheese. Hands down New Mexico Red Chile Sauce is THE key ingredient in huevos rancheros, my absolute favorite.

As a general rule of thumb if you think of it as Mexican food, I can make it New Mexican by adding red chile to it!

Buying New Mexico Red Chile’s

For us, buying, cleaning, and preparing the chilies is a fall tradition. They are sold at many roadsides stands across the west (New Mexico, Colorado, Texas, Arizona, Idaho, and California). We buy our chile’s by the bushel, watch them being fire-roasted, take them home, clean them (remove the seeds) and pack them in bags of 10 to freeze. Over the course of the year, we open the bags, make large batches of chile and jar them. It might sound like a lot, but once you have had New Mexico Red Chile you will understand that it is worth the work!

Another option is to buy the chilies dried at your grocery store or at Amazon. The dried chilies are very easy to hydrate. I do find that they do not have as much “kick” as the fresh red chile’s do. To overcome that I would use more dried red chile’s that I use fresh.

It is worth noting, I like my New Mexico Red Chile Sauce hot. Probably hotter than most people. You can adjust the spice by reducing (or increasing) the number of red chilies used in the sauce. If your new to this type of sauce, I would start with adding in one chile at a time in the blender. Dab a finger in to taste and repeat until you find the taste and temperature that you prefer.

How to Hydrate the Red Chile’s

  • Preheat the oven to 250 degrees
  • Line a baking sheet with parchment paper
  • Place the chile’s on the baking sheet and place them in the oven for 20 minutes
  • Once the chile’s have cooled, removed the seeds from the pods (I recommend wearing gloves for this step)
  • Fill a large pot with enough cold water to cover the red chiles and bring to a boil.
  •  Once it comes to a simmer, cover and turns off the heat to steam for about 10 minutes.
  • Using tongs, remove the chile’s from the water and set them aside.

Read this Before Working with Chile’s

This recipe is so so easy, you pretty much do a little cooking and then put everything in the blender! However, one important thing to note is that these chilis can be hot and their oil can stay on your hands. Before working with them I always remove my contacts and wear gloves. Once the oil gets on your hands it’s hard to get off, so please always remove your contacts before working with chilies and wear gloves if it all possible.

Making New Mexico Red Chile Sauce

Once you have decided on the chile’s, prepared them (while wearing gloves). It’s time to get making this amazing sauce.

  1. Dice the onions and the garlic.
  2. Add one tablespoon of olive oil to the saucepan to heat the oil (about one minute). Then add the onions and saute for two minutes over medium heat.
  3. While sauteing the onions, add the spices to allow the seasonings to incorporate into the onions.
  4. Add the garlic and saute for one additional minute.
  5. Transfer the saute onions and garlic to a blender.
  6. Add the remaining ingredients and puree until smooth.
  7. The sauce is ready to serve. You can store this sauce for one week in the refrigerator or can enjoy it all winter.









Authentic New Mexico Red Chile Sauce

New Mexico Red Chile Sauce

Spicy New Mexico Red Chile Sauce is perfect for eggs, huevos rancheros, enchiladas, burritos, stuffed poblano peppers and so much more! I like it on pretty much everything!
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Course American
Cuisine New Mexican
Servings 32 ounces of sauce

Equipment

  • Blender

Ingredients
  

Instructions
 

RED CHILE METHODS (Choose the appropriate method based on your chile)

    Dry Red Chile Method

    • Preheat the oven to 250 degrees
    • Line a baking sheet with parchment paper
    • Place the chile's on the baking sheet and place them in the oven for 20 minutes
    • Once the chilis have cooled, removed the seeds from the pods (I recommend wearing gloves for this step)
    • Fill a a large pot with enough cold water to cover the red chilis and bring to a boil.
    • Once it comes to a simmer, cover and turns off the heat to steam for about 10 minutes.
    • Using tongs, remove the chile's from the water and set them aside.

    Fresh Red Chile Method

    • Wearing gloves, remove the seeds from the pods and set them aside.

    Making the Sauce

    • Dice the onion and saute on medium heat for 2 minutes. While sauteing add the salt, Mexican oregano, and cumin.
    • Dice or slice the garlic and add to the onions, saute for another minute.
    • Once the onions become translucent, add in the garlic and cook for another minute. Then remove from heat.
    • Combine all of the ingredients and blend until smooth.

    Notes

    Caspian in the red chile’s is very hot.  I find that once this is on my hands it takes a day or two to fully remove. As a result, I recommend removing contacts prior to working with red chilis and ALWAYS wear gloves.
    Keyword Authentic Red Chile Sauce, Bread, Enchalada Sauce, Hot Sauce, New Mexico Red Chile, New Mexico Sauces, Vegan Red Chile, Vegan Sauce, Vegitarian Red Chile
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