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Red Chili Sauce

This 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.


What to do?

  1. 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.
  2. 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.
  3. 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.
  4. You can then freeze these into batches and use over the next 6 - 12 months.


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