- Place the dried New Mexican chilli pods on a baking tray and place in a preheated oven at180oC / 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 intobatches and use over the next 6 – 12 months.
New Mexico Red Chilli Sauce Recipe
A great recipe for those who love their chilli sauce, make your own, freeze it and enjoy at your leisure.
Ingredients
| 450g/1lb | dried New Mexico red chile, remove stems (leave seeds and veins if you want it hot) |
| 2 heads | garlic, peeled |
| 1 | large onion, chopped |
| 2 tbsp | dried Mexican oregano (European oregano will do) |
| 1tsp | sea salt |
| Water as necessary |
Method
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