New Mexico Chile Sauce
You’ll need dried New Mexican chiles for this sauce. This spicy sauce is perfect for your favorite Southwestern or Mexican dishes. Bake it in enchiladas, roll it into burritos, or dip into it with your quesadilla. It’s also a delicious with eggs (think huevos rancheros), rice, or beans.
Serves: 24Hands-on: 10 minutesTotal: 30 minutesDifficulty: Medium
- 20 dried New Mexico chile pods, rinsed
- 3 cloves garlic, peeled
- 3 cups water
- ¼ onion, peeled
- 1 can (8 oz.) tomato sauce
- ½ tsp. ground cumin
- ½ tsp. dried oregano
- ¼ tsp. salt
- Set oven to 250°F. Arrange chile in a single layer on a baking sheet. Bake for 20 minutes; flip chiles over after 10 minutes. Cool chiles until they can be handled. Remove the stem and seeds by using disposable plastic gloves and kitchen shears. Clip off the stem with a bit of the chile and shake out the seeds.
- Place the chiles, garlic, and onion quarter in a large saucepan and add enough cold water to just cover. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, or until soft. Reserve the water.
- With a slotted spoon, transfer the chiles, garlic, and onion to the cup of a blender. Add 2 cups of the chile cooking liquid, tomato sauce, cumin, oregano, and salt. Carefully blend until smooth.