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 their sauces, red and green chile. In the 80’s, 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, burrito’s, nacho’s, 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 road side 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 has 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
- First scoop out all the seeds. This is easier when they are dry.
- Place the chile’s in a heat tolerant bowl and pour boiling water over them.
- Allow chile’s to soak for 15 – 30 minutes until they become soft.
- Pat dry and your ready to start your New Mexico Red Chile sauce.
Read this Before Working with Chile’s
This recipe is so so easy, you pretty much to a little cooking and then put everything in the blender! However, one important thing to note is that these chile’s 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.
New Mexico Red Chile Sauce
- 1/2 White onion
- 8 oz Tomato sauce
- 1 tbsp Olive oil
- 2 cups Vegetable broth
- 1/2 tsp Mexican oregano
- .5 tsp Cumin
- 1 tsp Salt
- Re-hydrate the red chile pods.
- Dice the onion and saute on medium heat for 2 – 3 minutes.
- Once the onions become translucent, add in the garlic and cook for another minute. Than remove from heat.
- Combine all of the ingredients and blend until smooth.