26 January 2010

Recipe - How To Make New Mexico Red Chile Sauce

Recipe - How To Make New Mexico Red Chile Sauce

Here is a way to use some of the new chillis that I introduced in a blog last week.  It is a traditional recipe for a New Mexican Red Chile Sauce (Chilli Sauce) that is preferred by northern New Mexicans and New Mexican old-timers, especially those with Hispanic roots.  It's for chile lovers only and has a coarse earthy flavour.


450g/ 1lb dried New Mexico red chile, remove stems (leave seeds and veins if you want it hot)

2 heads of garlic, peeled

1 large onion, chopped

2tbsp dried Mexican oregano (European oregano will do)

1tsp sea salt

Water as necessary

Place the dried New mexican chilli pods on a baking tray and place in a preheated oven at 180oC / 375oF for a few minutes until they become soft and leathery.

Working in small batches at a time, purée smooth in a food processor with all the spices, adding small amounts of water as needed to make a sauce that's got the consistency of double cream.

Place each batch of the puréed New Mexican chile in a large bowl until it has all been blended smooth, then stir it all up to get a consistent mix of the flavours.

You can then freeze these into batches and use over the next 6 - 12 months.