New Mexican Red Chile Sauce
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(1)
Ingredients
1 serving
- 12 dried New Mexico chile pods (red hatch chiles)
- 4 cups water
- 2 garlic cloves
- 2 tbs grapeseed oil
- 1 tbs tapioca starch/flour
- 1/4 tsp ground oregano
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Preparation
Step 1
De-seed.
Step 2
Start by removing the seeds and stems of your dried chile pods while simultaneously rinsing under cool water.
Step 3
Place in water.
Step 4
Place your rinsed chile pods in a large sauce pan with 4 cups of water.
Step 5
Boil, then simmer.
Step 6
Bring to a boil, cover, reduce heat & simmer for 20 minutes, or until chile pods are soft.
Step 7
Blend.
Step 8
Using tongs, remove your chile pods (reserve cooking water) and place in a food processor or blender with your 2 garlic cloves. Blend until smooth.
Step 9
Heat.
Step 10
In a saucepan, heat oil over medium heat. Add tapioca flour & cook for 2-3 minutes until you have a nice roux.
Step 11
Combine.
Step 12
Add your blended chile paste & stir with your roux until combined well.
Step 13
Stir well.
Step 14
Add 1 1/2 cups of your reserved chile cooking water. Stir well. Add salt & oregano. Stir well again.
Step 15
Simmer.
Step 16
Bring to just boiling, reduce heat, and simmer your red chile sauce for 10 minutes, or until desired consistency (you can add more water if too thick, more tapioca starch if too thin!).
Step 17
Let cool.
Step 18
Turn off heat. Let cool for at least 10 minutes before using, or let cool completely before storing (fridge or freezer) in lidded glass containers for future use
Step 19
Enjoy!
Step 20
Save recipe for the next time?
