New Mexico Red Chile Marinara Recipe
Albuquerque, New Mexico, USA – Whether you’re a newbie to New Mexico chile or you’ve eaten it your entire lives like us locals, it is a thing of joy to find a new spicy dish to add to your list of meals that you love to serve your family. This New Mexico Red Chile Marinara Recipe will have you searching for the perfect pasta to add this to. The possibilities are endless. In this particular photograph for the dish, I added bbq grilled hot sausage to add that extra level of texture and flavor. If you just want to make the sauce alone, which is what this recipe is really about, just exclude the sausage, which is the final step in preparing the sauce.
New Mexico Red Chile Marinara Recipe Ingredients
- 6-8 Large Tomatoes
- 1 Large Onion chopped finely
- 1/4 Cup Minced Garlic
- 1 Cup Finely Chopped Fresh Basil, loosely packed (Seasonal in New Mexico. You may have to purchase dried basil. In this case, use a half cup.)
- 1 Tablespoon McCormick Italian Seasoning
- 1 Teaspoon Black Pepper
- 1-3 Cups New Mexico Red Chile
- 1 Tablespoon Salt
- 1 Can Tomato Sauce
- 1 Can Tomato Paste
New Mexico Red Chile Marinara Recipe Preparation Instructions
- Clean and remove stems from tomatoes. Boil tomatoes until skins become loose from the meaty part of the tomatoes.
- Strain out water, then with a masher in a fine screened colander, over your medium-sized pot, press tomatoes through the screen, removing skins. Do this until you’ve strained out all the skin. (See Photo)
- The sauce from the tomatoes alone is thin. Next, add the tomato paste and the tomato sauce to help thicken the mixture.
- Then add the onion, basil, garlic, red chile, and remaining seasoning, then bring to a simmer. After sauce has reached a hot simmer, lower the heat and stir until your sauce is a smooth consistency.
- Serve with your favorite pasta dish.