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New Mexico Red Chile Sauce

Photo shows a bowl of dark red chile sauce.
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This New Mexico Red Chile Sauce sings with the flavor of dried New Mexico, Guajillo and de Arbol chiles.

Ingredients

Units Scale
  • 8 New Mexico Chiles
  • 4 Guajillo Chiles
  • 3 de Arbol Chiles
  • 1/2 Onion
  • 5 Garlic Cloves
  • 1 cup Chile Soaking Water
  • 1 cup Chicken Stock
  • 3/4 tsp Salt
  • 1 tsp Mexican Oregano

Instructions

  1. Sweat the chiles a few at a time in a dry frying pan. Cook them about a minute on each side until they become fragrant and begin to change color. When cool, remove the stems and seeds, tear the chiles into small pieces and put them into a bowl. Add hot water to cover and let soak for 30 minutes. Strain and reserve 1 cup of the soaking water.
  2. Dice the onion and chop the garlic. Heat some oil in a saucepan on medium heat, add the garlic and onion and cook for 5 minutes.
  3. Put the soaked chiles and one cup of soaking water into the blender. Add salt and Mexican oregano and blend coarsely.
  4. Add the onion and garlic to the blender and blend until fairly smooth.
  5. Add the broth to the blender and blend until very smooth.
  6. Heat some oil in the saucepan over medium-low and pour in the contents of the blender. Cook the sauce for 30 minutes or until it reduces to the desired consistency.
  7. Use right away, refrigerate for up to a week, or this sauce freezes well.

Find it online: https://2cooksinthekitchen.net/new-mexico-red-chile-sauce/