New Mexico Red Chile Sauce Ingredients
- 12-16 large Dried X-Hot Chimayo, New Mexico Red Chile pods (remove stem and as many seeds as you can)
- 1/4 cup minced Garlic
- 2 tablespoons Cumin
- 1 tablespoon Oregano
- Salt* (to taste)
- 4 cups water
- 2 tablespoons flour
New Mexico Red Chile Sauce Preparation
- Set oven to broil. The first thing that you’re going to want to do is soak your New Mexico Red Chile pods in water until they become soft. If you skip this process, your red chile will break up into chips and will not puree well.
- Once you’ve soaked your New Mexico Red Chile pods, add them to a baking sheet or baking dish. Put into oven for about 5 minutes, or until you start to smell them roasting.
- Remove New Mexico Red Chile pods from oven and set aside.
- Add soaked Red Chile pods, minced garlic, and oregano to blender.
- Puree ingredients until it has reached a smooth consistency.
- Turn stovetop on to a medium heat
- Pour entire contents of blender into medium-large saucepan and bring to a boil.
- Turn stovetop heat to a low-medium heat. Add garlic powder and flour and stir until all lumps of flour have been broken down. Add more flour if still too thin.
- Keep at a low heat for 10-15 minutes, stirring frequently.
- Serve your favorite dish with this delicious New Mexico Red Chile over the top. You won’t be disappointed.
- Freezes well for extended periods of time (because this recipe doesn’t use meat) and keeps refrigerated well for about two weeks.