My grandparents lived in New Mexico for many years, where the infamous chile reigns supreme. Of course, when they were still alive and living in New Mexico, my chile taste buds hadn’t really come in yet.
This recipe pays tribute to those years they lived in Albuquerque, and the awesome New Mexico chiles you can find pretty widely available in the United States. I had the good fortune of spending some time in New Mexico for work a few years back and loved trying all the New Mexican chiles—so tasty! You can always make this sauce spicier, or get creative and add a host of other hot/dried peppers to see what you come up with. Use this sauce for our Chicken Enchiladas (recipe here).
10–12 dried red New Mexico chiles (found at most Latin markets)
4 cups (1 L) boiling water
2 tablespoons (30 ml) olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon (5 ml) dried oregano, Mexican preferred
2 teaspoons (10 ml) apple cider vinegar
1 teaspoon (5 ml) ground cumin
~ salt to taste
- Rinse chiles and split to remove seeds. Place chiles on a sheet pan and bake for 10–15 minutes in a 275°F (135°C) oven (you should be able to smell the chiles—but do not burn them!).
- Remove the stems from the chiles, place them in a heat-proof bowl and pour boiling water over. Allow them to sit for 5–10 minutes to soften them, then drain, reserving liquid.
- In a medium-sized saucepan, heat the olive oil over medium heat, then add in the onion and garlic and sauté until soft. Add the chiles, about 3 cups (750 mL) of the water, oregano, vinegar, and cumin and simmer for 10–12 minutes.
- Place the mixture in a food processor or blender and puree.
- Strain the mixture through a coarse sieve. If the sauce is too thin, return contents back to sauce pan and reduce longer. If sauce is too thick, add more of the reserved soaking liquid.
- Refrigerate until ready to use/serve.
Variation—Definitely take a trip to your local Mexican grocer and get adventurous with some of the dried chiles! Guajillos, chile de Arbol, cascabel, California, ancho, mulato, pasilla . . . there are so many to choose from!
Tips & Tricks—Always use caution when combining hot ingredients in a food processor or blender. Oftentimes pressure will build up, causing the liquid to essentially explode. You do not want red chile sauce all over your kitchen . . . trust me!
More Recipes You'll Love
Red chile sauce toasts dried New Mexico chiles in a low oven until fragrant, then rehydrates and simmers them with onion, garlic, oregano, and cumin. Strained silky, it is the sauce that makes chicken enchiladas worth the effort. The chile heat is warm and fruity rather than sharp.
Pro Tips
- Toast the chiles only until you can smell them - 10-15 minutes at 275F. Burned chiles turn the sauce acrid and there is no saving it.
- Seed the chiles for a smoother, milder sauce; leaving some seeds in pushes the heat up.
- Reserve the soaking liquid - it is the adjustment knob for a thicker or thinner sauce at the end.
- Strain through a coarse sieve after blending; that is what gives the sauce its silky enchilada texture.
Frequently Asked Questions
Which dried chiles can I use?
New Mexico chiles are the base, with guajillo, chile de Arbol, California, ancho, mulato, or pasilla as the recipe's adventurous options.
How spicy is New Mexico chile?
Warm and fruity rather than sharp. Add chile de Arbol to the mix if you want serious heat.
How long does the sauce keep?
Refrigerate until ready to use - it keeps about a week, and the recipe points straight to chicken enchiladas for it.
Recipe Card
Ingredients
Method
- Rinse chiles and split to remove seeds.
- Place chiles on a sheet pan and bake for 10–15 minutes in a 275°F (135°C) oven (you should be able to smell the chiles—but do not burn them!)
- Remove the stems from the chiles, place them in a heat-proof bowl and pour boiling water over. Allow them to sit for 5–10 minutes to soften them, then drain, reserving liquid.
- In a medium-sized saucepan, heat the olive oil over medium heat, then add in the onion and garlic and sauté until soft.
- Add the chiles, about 3 cups (750 mL) of the water, oregano, vinegar, and cumin and simmer for 10–12 minutes.
- Place the mixture in a food processor or blender and puree.
- Strain the mixture through a coarse sieve. If the sauce is too thin, return contents back to sauce pan and reduce longer. If sauce is too thick, add more of the reserved soaking liquid.
- Refrigerate until ready to use/serve.
