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New Mexican Red Chile Sauce




Source of Recipe


pepper fool


List of Ingredients




1/2 Pound whole dried New Mexican Red Chiles -- (about 25)
2 Quarts Water
1 Pound Roma tomatos
1/2 Cup White Onions -- chopped
1 Tablespoon olive oil
5 Large Garlic cloves, roasted, peeled, -- finely chopped
1 teaspoon Roasted ground cumin
1 1/2 teaspoons Roasted Mexican oregano
1 teaspoon Salt
2 Tablespoons Peanut oil or lard

Remove stems and seeds from chiles. With a comal or black iron skillet, or in an oven at 250, dry roast the chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. Blacken tomatoes in a skillet or under a broiler (about 5 minutes). Saute onion in the oil over low heat until browned.

Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin, oregano, and salt. Add 1 cup liquid (taste the chile water first, if it is bitter use fresh water or stock). Puree to a fine paste; adding more liquid if necessary.

Add oil or lard to a high sided pan and heat until almost smoking (medium-high) Refry sauce at a sizzle for 3 to 5 minutes, stirring constantaly. Do not allow the sauce to get too thick; add water if necessary.

Yeild 4 cups

Recipe