See the Recipe. Laurie Smith
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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.

Red Chile Sauce Red Chile Sauce
This spicy sauce is a staple of authentic "border food" cuisine.
Yield: makes About 2 1/2 Cups

Ingredients

  • 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)

Instructions

  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.

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