Santa Fe Red Chile Sauce
Savor the rich, smoky flavors of the Southwest with this Santa Fe Red Chile Sauce, a bold and versatile recipe that’s perfect for elevating your favorite Mexican-inspired dishes. Made from dried New Mexico red chiles, this sauce captures the earthy heat and deep red hue characteristic of authentic Southwestern cuisine. The recipe begins with a chile soaking process that intensifies their robust flavor, followed by a fragrant base of sautéed onions, garlic, and a touch of cumin and Mexican oregano for spice. A velvety roux adds body, while chicken or vegetable broth ensures a smooth and balanced consistency. Ready in just 45 minutes, this sauce is a show-stopping accompaniment for enchiladas, tamales, or even as a savory dipping sauce for tortilla chips. Whether you're looking to enhance a homemade fiesta or explore the depths of regional flavor, this Santa Fe Red Chile Sauce will transport your taste buds straight to the rustic kitchens of New Mexico.
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Recipe Information
Ingredients
- 8 whole dried New Mexico red chiles
- 4 cups hot water
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon salt
- 2 cups chicken or vegetable broth
Instructions
Remove the stems and seeds from the dried New Mexico red chiles.
Place the chiles in a large mixing bowl and pour 4 cups of hot water over them. Let them soak for 20 minutes, until softened.
Once softened, transfer the chiles and half of their soaking liquid to a blender. Blend until smooth, adding more liquid as needed to create a smooth puree. Set aside.
Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.
Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the all-purpose flour over the onions and garlic, stirring constantly, to create a roux. Cook for 1-2 minutes until the flour appears golden and no longer raw.
Add the ground cumin and dried Mexican oregano, stirring to combine.
Slowly whisk in the red chile puree, ensuring no lumps form.
Add the salt and chicken or vegetable broth, stirring until fully incorporated.
Bring the mixture to a simmer over medium-low heat and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly and flavors develop.
Taste and adjust seasoning if needed, adding more salt or cumin as desired.
Remove from heat and let cool slightly before using. Serve warm over enchiladas, tamales, or as a dip.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 11.7 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
