I couldn't help myself and altered the recipe just a little. Instead of adding the onion and garlic raw I roasted them first with a little vegetable oil and salt. It added a nice robust flavor without tasting like a roasted sauce. I sometimes add some lime juice as well. It really is a nice recipe and It's worth the mess.
Red Chile Sauce
Credit: Laurie Smith
This spicy sauce is a staple of authentic "border food" cuisine, and is an essential accompaniment to such dishes as Stacked Cheese Enchiladas and Chiles Rellenos.
20 dried New Mexico red chiles
2 cloves garlic, peeled and crushed
1 small yellow onion, peeled and quartered
1 tsp. ground cumin
Salt
1 tsp. sugar (optional)
1. Wash chiles and remove stems, seeds, and veins (see Handling Chiles). Bring a pot of water to a boil. Add chiles, cover, and remove from heat. Soak until soft, about 1 hour, then drain, reserving soaking water.
2. Place chiles, garlic, onions, and 2 cups soaking water in a blender or food processor. Purée until smooth. Thin with more soaking water if sauce is too thick.
3. Strain sauce into a large saucepan. Add cumin, season to taste with salt, and simmer, uncovered, over low heat for 10 minutes. If sauce tastes bitter, add sugar.
Ratings & Reviews (4)
I used a combination of dried arbol and quajillo chilies. As suggested, I roasted the onion and garlic - with an addition of a tomato. Then I toasted Mexican oregano and cilantro and ground it to add to the mixture. Topped everything off w/the juice of a lime. Wonderful!
New Mexico works great, but I would add a couple of ancho chilles to deepen the flavor, also to keep it authentic, I recommend you ditch the Cumming and add a little Mexican oregano, just a pinch. Northern Mexican versions would use Chihuahua cheese, I dont think ive seen this state side, so white cheddar, Chester or even assiago, work great. KUDOS on a great recipe
I've been making "chili colorado" for 40 years! This is a very good recipe. The reason I didn't give it a fourth star is that I feel it is a little "one note". I recommend using a blend of guajillo, ancho, and New Mexico chilies for more complexity. I don't think it really needs the oregano. It can be used in so many ways; I usually make a large batch and freeze it in quarts. Lovely.
Red Chile Sauce
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