Traditional New Mexican Red Chile Sauce
Deeply rooted in Southwestern culinary tradition, this Traditional New Mexican Red Chile Sauce is a bold and flavorful staple that brings authentic warmth to your table. Made from earthy dried New Mexican red chiles, simmered and blended with aromatic garlic, cumin, and oregano, this versatile sauce strikes the perfect balance of spicy and savory. Whether strained for smoothness or thickened with a light roux, this rich, velvety sauce is ideal for draping over enchiladas, tamales, or even roasted meats. This recipe offers a taste of true New Mexican heritage, with wholesome ingredients and a straightforward process that captures the essence of rustic Southwestern flavors. Perfect for elevating any dish, this gluten-free (optional) sauce is a must-have addition to any authentic cuisine enthusiast’s recipe collection.
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Recipe Information
Ingredients
- 10 pods Dried New Mexican red chiles
- 2 cloves Garlic
- 2 cups Chicken or vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 1 tablespoon All-purpose flour (optional, for thickening)
- 1 tablespoon Vegetable oil (optional, for thickening)
- 3 cups Water
Instructions
Remove the stems and seeds from the dried red chiles. Rinse the chiles under cold water to remove any dust or dirt.
In a medium saucepan, add the chiles and water. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the chiles are softened.
Using a slotted spoon, transfer the softened chiles to a blender or food processor. Add 2 cups of chicken or vegetable broth, garlic, ground cumin, oregano, and salt.
Blend the mixture until smooth, about 1-2 minutes. If the sauce appears too thick, add a small amount of broth or water to achieve the desired consistency.
Optional step for a smoother sauce: Pour the blended mixture through a fine-mesh sieve into a bowl, pressing with a spoon to strain out any solids.
If thickening the sauce, heat the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and whisk constantly to make a light roux, about 1 minute.
Slowly pour the chile sauce into the roux, whisking constantly to combine. Simmer over low heat for 10 minutes to allow the flavors to meld and the sauce to slightly thicken.
Taste the sauce and adjust the seasoning if needed. Serve warm over enchiladas, tamales, or other traditional New Mexican dishes.
Nutrition Facts
Calories |
57 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 195 mg | 4% | |
*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.
