My Recipe for Red Chile Sauce

4 years ago

last modified: 4 years ago

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
4 years ago
I would have expected that "local" recipes would be strict about using fresh chiles rather than powder.
Kathsgrdn
4 years ago
Thanks Lynn, will save the recipe!
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They are great roasted and used for Chili Rellenos. Home Cookin Chapter: Recipes From Thibeault's Table =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monteray jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chiles chicken broth . Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chiles, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. ============================================================ I made Pork Chili Verde recently and served it over homemade flour tortillas filled with cheese and onions. Home Cookin Chapter: Recipes From Thibeault's Table ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..
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LynnNM
Original Author
4 years ago
last modified: 4 years ago
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.
User
4 years ago
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
4 years ago
Looks good! I'll have to give it a try. Thanks.
lisaam
4 years ago
Gonna save this and look forward to trying it!
Sherry8aNorthAL
4 years ago
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
4 years ago
last modified: 4 years ago
"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
4 years ago
last modified: 4 years ago
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
4 years ago
last modified: 4 years ago
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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