new mexico red chile sauce recipe

Written ByJenny Smyth Posted on
new mexico red chile sauce recipe
Jump to Recipe Jump to Video Print Recipe

The Best new mexico red chile sauce recipe

This New Mexico red chile sauce recipe is a staple in our household, and I’m excited to share it with you.

New Mexico Red Chile Sauce

New Mexico Red Chile Sauce

4.8 from 1850 votes

This authentic New Mexico red chile sauce is made from dried red chiles, garlic, and a touch of oregano. It is a staple for enchiladas, burritos, or any southwestern dish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Sauce

8 dried New Mexico red chiles, stems and seeds removed
4 cups water
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons all-purpose flour

👨‍🍳Directions

1Place the dried chiles in a medium saucepan and cover with 4 cups of water.
2Bring the water to a boil over high heat, then reduce the heat to low and simmer for 15 minutes until the chiles are soft and rehydrated.
3Using tongs, transfer the softened chiles to a blender, reserving 1 cup of the cooking liquid.
4Add the minced garlic, dried oregano, and salt to the blender, then pour in the reserved liquid.
5Blend on high for 2 minutes until the mixture is completely smooth.
6Pour the blended chile mixture through a fine-mesh strainer into a bowl, pressing with a spatula to extract as much liquid as possible.
7Discard the solids left in the strainer.
8In the same saucepan, heat the vegetable oil over medium heat.
9Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture forms a light golden roux.
10Gradually pour the strained chile liquid into the roux while whisking continuously.
11Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens to a velvety consistency that coats the back of a spoon.

🔧Equipment

Medium saucepan
Blender or food processor
Fine-mesh strainer
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 14g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 2g

📝Notes

For a milder sauce, remove all seeds from the chiles before cooking. For extra heat, leave some seeds in. This sauce can be stored in the refrigerator for up to one week.

Watch Video Of How New Mexico Red Chile Sauce Works

I always keep a jar of this New Mexico red chile sauce in my fridge because it makes any meal feel special. It is perfect for family gatherings, potlucks, or just a quiet dinner at home.

You can serve it over enchiladas, eggs, or even use it as a dipping sauce for roasted potatoes. To store it, let the sauce cool completely, then transfer it to a glass jar or airtight container.

It will keep in the refrigerator for up to a week, or you can freeze it in portion sized bags for up to three months. When you are ready to use it, just thaw it in the fridge overnight and reheat it gently on the stove or in the microwave.

This sauce is a true workhorse in the kitchen, and I am always glad to have it on hand.

❓ Frequently Asked Questions About New Mexico Red Chile Sauce

Q1:

What type of chilies should I use for this recipe?

The best type of chili to use for this recipe is New Mexico-style dried red chilies.

Q2:

Can I use fresh red chilies instead of dried ones?

No

Q3:

How long do I need to roast the chilies for?

You should roast them over an open flame or dry skillet until they’re fragrant

Q4:

Can I make this recipe without garlic?

No

Q5:

Can I store this sauce in an airtight container in the fridge?

Similar Posts