New Mexico Red Chile Sauce (Chile Colorado)

By Leslie Blythe Chilis, Sauce puréeing, Simmering

May 3, 2021

My friend Jessica sent me dried red Hatch chiles from The Hatch Chile Store. Her favorite red chile sauce recipe is from The Sunset Cookbook. Lightly toasting the dried chile peppers in a hot pan for a few minutes loosens the oils in the skins, which adds more flavor. You can use this sauce for enchiladas, soups, stews or as a condiment. It's so good and definitely worth the extra effort. The sauce can be frozen.

Prep: 10 mins
Cook: 1 hrs
Yields: Makes 1½ cups

Ingredients

3 ounces (7-12) dried New Mexico red chiles or California red chiles, stemmed, seeded and rinsed

2 cups water

½ medium onion, chopped

2 cloves garlic, minced

1 tablespoon vegetable oil or olive oil

1 tablespoon flour

½ teaspoon oregano

¼ teaspoon ground cumin

½ teaspoon salt, or to taste

Directions

1Heat a 5 to 6 quart pot over medium heat. Toast the chiles, turning occasionally, just until fragrant, about 2 minutes. Transfer chiles to a heat proof-bowl, add 2 cups of boiling water, and submerge chiles with a plate. Let stand until softened, 15 to 20 minutes. Drain, reserving water.

2Meanwhile, in a medium saucepan, cook onion and garlic in oil over medium heat, stirring often, until onion is golden, 8 to 10 minutes. Sprinkle four over onion and continue to cook, stirring until mixture smells toasty, about 2 minutes. Remove from heat and stir in oregano, cumin, and salt.

3Purée chiles in a blender with half the soaking liquid. Set a fine mesh sieve over pan with onion mixture. Rub puréed chiles through strainer into pan. Discard contents of strainer.

4Bring mixture to a simmer over medium heat, then reduce heat and simmer, uncovered, stirring occasionally, until flavors are well blended, 12 to 15 minutes; add more soaking liquid and water as needed (sauce should be thick enough to coat a spoon). Taste and add more salt if you like.

Make Ahead

1Up to 3 days, chilled; or freeze.

Recipe from The Sunset Cookbook, 2010.

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