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New Mexico Red Chile Sauce
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Prep Time:
20 minutes
Cook Time:
23 minutes
Total Time:
43 minutes
Spicy red chile sauce with smoky peppers and flavorful chicken stock.
Ingredients:
  • 2 tablespoons canola oil
  • 20 New Mexico dried red chile pods, stemmed and seeded
  • 10 dried chile de arbol peppers, stemmed and seeded
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 quart chicken stock, or more if needed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon honey
Instructions:
  • Drizzle oil in a heavy saucepan and add chile pods. Toast over medium heat until fragrant, for about 3 minutes.
  • Saute onion and garlic until aromatic, approximately 5 minutes. Pour in sufficient chicken stock for the pods to float. Cook until pods are tender, resembling wet leather, for about 5 to 7 minutes.
  • **Pour half of the chile-stock mixture into the blender. Secure the lid with a potholder and pulse a few times before blending. Transfer to a bowl and repeat with the rest of the mixture. Strain the sauce through a fine mesh strainer into a saucepan over medium heat, discarding solids.**
  • Mix the cumin, coriander, and oregano into the saucepan. Then, pour in the honey. Simmer until the sauce thickens and coats the back of a spoon, roughly 10 minutes.

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