My Recipe for Red Chile Sauce

last year

last modified: last year

Kathsrdn asked me to post my recipe for red chile sauce to use on enchiladas, etc. I've lived here in New Mexico for 39 years now. When I first moved here, several of my local girlfriends made it their personal job to teach me how to cook like a New Mexican and "not like a gringa" (their words) LOL! As a result, I'm now a pretty darn good cook of our local cuisine.

You can make homemade red chile (NOT chili !! ) by first grinding your own red chile pods. I've done this, but it's quicker and easier to just buy a bag of red chile powder and go from there. My favorite brand is Bueno, as it comes in heat strengths: mild, medium, hot, etc. Hatch is another great brand, but I find it hotter, and instead use Bueno mild for my out-of-state company. Here it is on my Huevos Rancheros (Way-vos rhan-CHAIR-o's), which BTW translates to "ranch eggs".

Lynn's Red Chile Sauce **Makes approx. 3 1/2 cups

Ingredients:

* 1/2 cup of red chile powder

* 1/4 cup Canola or avocado oil

* 2 garlic cloves, minced

* 3 cups water, divided

* 2-3 tablespoons flour

* 2 tablespoons brown sugar

* 1 - 1/12 teaspoons salt

Directions:

** Have all the above ingredients ready and waiting before starting.

1) Heat a medium, dry non-stick skillet or pot to a medium heat. Add red chile powder and briefly toast it in the skillet for 30 seconds. Immediately add your oil and stir to mix.

2) Stir in garlic, mixing in for only another 30 seconds.

3) Add about 1/4 cup of the water, stirring to mix in. Slowly stir in the flour, using a whisk to avoid lumps.

5) Slowly add remaining water, stirring continually with the whisk. Mix in the brown sugar and salt.

6) Bring the sauce to a simmer, stirring often. Reduce heat to a low simmer setting, cover and let the flavors meld for 10-20 minutes. Enjoy!

** This sauce freezes well, but will need to be briefly blended to smooth out again

**It reheats from refrigerated easily and well.

Red Chiles:

Green Chiles (reds start off green and turn red if allowed to stay on the plant longer):

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Comments (10)

Elmer J Fudd
last year
I would have expected that "local" recipes would be strict about using fresh chiles rather than powder.
Kathsgrdn
last year
Thanks Lynn, will save the recipe!
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LynnNM
Original Author
last year
last modified: last year
Elmer, you might think that, but no. And my closest friend (100% Hispanic) who gave me this recipe way back when, now owns a very successful, beautiful, historic NM hotel and restaurant. Bueno or Hatch red chile powder (both from here in New Mexico) is our preferred way to go. Except, perhaps small batches for home use during our Fall Chile season.

Oh, and you can‘t make chile powder from “fresh” red chiles, the pods have to be (age) dried first.
nickel_kg
last year
Saved the recipe, thank you! I don't have that much red chile powder on hand at the moment ... good excuse to go to the international food store :-)
jrb451
last year
Looks good! I'll have to give it a try. Thanks.
lisaam
last year
Gonna save this and look forward to trying it!
Sherry8aNorthAL
last year
Well, I won't be trying this. I can't find chile powder anywhere except Amazon and they are outrageous in price. Only thing around here is chili powder. No wonder when I try from scratch, it doesn't taste correct.
Lars
last year
last modified: last year
"Chile" is the Spanish word - "chili" is the American English word (I think it is chilli in Britain). "Chile" in English is a country in South America. I guess New Mexico uses the Spanish word, but Texas does not.

I have always used whole dried chilies to make chili sauce - never a powder. Typically, I use Ancho, Pasilla, and/or Guajillo, and if I want it spicy, I add chile de arbol.

New Mexico style chile is different from Texas chili, as Texas chili does not have sugar added to it.

In Mexico (as well as Texas), whole dried chilies are used - not fresh ones. The seeds are removed, however, and the dried chilies are lightly toasted.

New Mexico has its own cuisine, just as Texas does, and even the Spanish spoken in NM is different from what is spoken in Mexico. That's one of the first things I learned in Spanish class. My teacher was from Guatemala, but he taught us to speak Mexican Spanish, as it is the most common.
Sherry8aNorthAL
last year
last modified: last year
Chili powder is not the same as chile powder. The one with the " i" is a mix of chile and cumin and other stuff, it is NOT plain chiles

ETA: It might be in Texas, but it is not here.
LynnNM
Original Author
last year
last modified: last year
Hmmm, interesting, Lars. Here we refer to the vegetable pepper as ”chile”, and “chili” as the stew/meat dish.

I just did a google search to clarify my deliniation between the two and got this:

I’m thinking that it’s more of a regional thing, especially since the entire country knows and loves Chili, so it’s a very recognizable term. I imagine most people not from around New Mexico just equate the written word ”Chile” with the South American country (LOL).

My Recipe for Red Chile Sauce

Comments (10)

Elmer J Fudd

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My Recipe for Red Chile Sauce

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