Red chile sauce is a smooth sauce used in New Mexican cooking. Taking advantage of the unique flavors of the New Mexican chile pepper, it adds a depth of flavor to dishes like stacked enchiladas and carne (pork) adovada and red chile beef stew. It’s not to dissimilar to the Mexican red enchilada sauce, but the New Mexico chiles used give it different flavor profile. This sauce is a lovely taste of the American Southwest.

New Mexico Red Chile Sauce – Two Ways

Red chiles are the cornerstone of New Mexican cuisine. Dried and fresh red and green chiles define dishes by introducing different levels of heat and flavor. This sauce is perfect for traditional New Mexican dishes like Stacked Enchiladas and Carne Adovada.

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Course: Condiment, Sauce

Cuisine: American Southwest, New Mexico, North American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: cups

Author: My Hungry Traveler

Equipment

large saucepan
Blender or food processor
Large bowl
Sieve or wire mesh strainer

Ingredients

I. Traditional Red Chile Sauce

2 tbsp Cooking oil
22 medium Dried New Mexico red chile pods (Sub: dried Anaheim peppers)
8 medium Dried chile de arbol peppers (Sub: fresh or dried cayenne or serrano peppers)
1 large White onion
3 cloves Garlic
4 cups Chicken or vegetable stock, or water
1 tsp Each: Ground cumin and coriander, Mexican Oregano, Kosher salt
1 tbsp Honey or sugar, to taste

II. Red Chile Sauce from Powder

Same as above Except:
1 tbsp Flour
½ cup New Mexico red chile powder replacing dried chile pods (Sub: powdered cayenne pepper)
½ tsp Onion powder (instead of chopped onion)
½ tsp Garlic powder (instead of chopped garlic)
1 tsp Vinegar
1 tbsp Honey

US Customary – Metric

Instructions

Traditional Red Chile Sauce

Prep – Stem and seed all dried chiles. Transfer to large saucepan filled with cooking oil. Chop onion and garlic. Transfer to a large bowl.
2 tbsp Cooking oil, 22 medium Dried New Mexico red chile pods (Sub: dried Anaheim peppers), 8 medium Dried chile de arbol peppers (Sub: fresh or dried cayenne or serrano peppers), 1 large White onion, 3 cloves Garlic
Cook – Turn heat to medium under saucepan with chiles. Toast until peppers become aromatic, 3-5 minutes. Add chopped onion and garlic. Saute until soft, about 5 minutes. Add stock or water and simmer for another 7 minutes.
4 cups Chicken or vegetable stock, or water
Blend – Pour half the stock mixture into a blender or food processor. Pulse a few times and then leave it on to fully blend. Pour into a bowl and repeat. Strain liquid through a fine mesh strainer into the saucepan set over medium heat. Discard solids.
Finish – Stir in cumin, coriander, salt, and oregano. Simmer to merge flavors for 10 minutes. Stir in honey or sugar.
1 tsp Each: Ground cumin and coriander, Mexican Oregano, Kosher salt, 1 tbsp Honey or sugar, to taste

Red Chile Sauce from powder

Heat oil in large saucepan over medium-low heat. When hot, add in flour and stir constantly for 2 minutes to create a roux. Add red chile powder and stir for less than 30 seconds. Slowly whisk in the stock or water and keep whisking until sauce becomes smooth. Add remaining spices and vinegar, except honey, and simmer another 15 minutes to thicken the sauce. Stir often. When done, remove from heat and stir in honey or sugar.
1 tbsp Flour, ½ cup New Mexico red chile powder replacing dried chile pods (Sub: powdered cayenne pepper), ½ tsp Onion powder (instead of chopped onion), ½ tsp Garlic powder (instead of chopped garlic), 1 tsp Vinegar, 1 tbsp Honey, 2 tbsp Cooking oil

Notes

Sauce can be used immediately, refrigerated for up-to 2 weeks, or frozen indefinitely.
If possible, rest sauce overnight to meld flavors.

Nutrition

New Mexican Red Chile Sauce (Traditional and Quick)