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New Mexico Red Chile Sauce

A delicious spicy sauce made from New Mexico red chiles. Use it in place of salsa or put it on just about anything like you would ketchup or any other condiment.

Course Side Dish
Cuisine New Mexican
Keyword Condiment, Easy, New Mexico, Red Chile, Sauce, Spicy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 cups
Author Jess

Ingredients

  • 25 pods New Mexico Red Chile dried, whole
  • 1 Bay Leaf
  • 6 cloves Garlic peeled
  • 1 tsp Mexican Oregano dried
  • 1/2 tsp Cumin dried
  • 2 tsp Better Than Bouillon vegetable base
  • 1/4 White Onion diced
  • Water

Instructions

  1. Stem and seed your red chile pods.

  2. Place pods in a pot and cover with water.

  3. Cover the pot and bring water to a boil.

  4. Reduce the heat to medium-low and simmer for about 20 minutes to soften the pods.

  5. Remove from heat, set cover aside, and allow to cool while preparing other ingredients. Don't pour the water out - you'll need some of it for the next step!

  6. Place chiles, garlic, Mexican oregano, cumin, Better Than Bouillon paste, white onion, and 3 cups of the chile water in a blender.

  7. Blend until smooth - about 2 minutes.

  8. If you don't have a high-powered blender like a Vitamix, you may need to strain your sauce by pressing it through a fine sieve or cheesecloth if you want a super smooth sauce. If you don't mind some texture in your sauce, you can skip this step! 

  9. Store in a jar in the refrigerator up to 1 week or freeze. You can portion it into ice cube trays or into freezer bags to store in the freezer. 

  10. Enjoy on anything!