Are you ready to elevate your culinary game with an authentic, mouth-watering New Mexican red chile sauce that will make your taste buds dance? This vibrant, deeply flavorful sauce is not just a condiment—it's a culinary journey through the rich, spicy traditions of Southwest cooking. With just a few simple ingredients and some careful technique, you'll create a versatile sauce that can transform everything from enchiladas to grilled meats, bringing the bold spirit of New Mexico right into your kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 6 dried New Mexican red chiles
- 2 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
Instructions
- Remove stems and seeds from dried New Mexican red chiles. Wear gloves to protect your hands from chile oils.
- Toast chiles in a dry skillet over medium heat for 30-45 seconds per side, being careful not to burn them. This releases their aromatic oils and enhances flavor.
- Place toasted chiles in a bowl and cover with 2 cups of hot water. Let them soak for 15-20 minutes until they become soft and pliable.
- Transfer softened chiles and soaking liquid to a blender. Blend until smooth, creating a rich, deep red chile puree.
- In a saucepan, sauté chopped onions in a little oil over medium heat until translucent, about 3-4 minutes.
- Add minced garlic and cumin to the onions, cooking for an additional 30 seconds to release their aromatics.
- Pour the blended chile puree into the saucepan with onions and garlic. Stir to combine.
- Simmer the sauce over low heat for 15-20 minutes, stirring occasionally, to develop depth of flavor.
- Season with salt to taste, adjusting the seasoning as needed.
- Strain the sauce through a fine-mesh sieve for a smoother consistency, if desired.
- Let the sauce cool and store in an airtight container. It can be refrigerated for up to one week.
Tips
- Always wear gloves when handling dried chiles to protect your hands from irritating oils.
- Toasting chiles is crucial—it releases their essential oils and deepens their flavor. Watch them carefully to prevent burning.
- Use hot (not boiling) water when soaking chiles to help extract maximum flavor without making the sauce bitter.
- For a smoother sauce, definitely strain it through a fine-mesh sieve to remove any remaining chile skin or seeds.
- This sauce freezes beautifully, so consider making a larger batch and storing portions for future meals.
- If you prefer a milder sauce, remove more seeds from the chiles before toasting.
- Experiment with the sauce's thickness by adjusting the simmering time—longer simmering creates a thicker, more concentrated sauce.
Nutrition Facts
Calories: 10kcal
Carbohydrates: 2g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
