Authentic Red Chile Sauce from Dried Chili Pods
The real, authentic recipe for making traditional Red Chile (chili) Sauce from dried chili pods. The flavor is deeper and less bitter in this sauce than red chile made from chili powder. No matter how you spell it, this spicy condiment is the life blood of New Mexico, and in antiquity was made with chile pods plucked from hanging ristras. This sauce provides the base for many traditional dishes such as Huevos Rancheros, Enchiladas, and Carne Adovada. As we always ask- "Red or Green?"
Rating this recipe below in the comments is like giving it a thumbs up for the Google Algorithm. Thanks for your support!
Ingredients
Instructions
In a medium saucepan, add 3 cups water, oregano, onion, garlic, cumin, coriander, salt and bouillon. Bring to a low boil.
While the water mixture is heating, put on some gloves and rip dried chile pods apart into 1-inch pieces, discarding the stems and dumping out excess seeds. (If you like it spicier, leave the seeds in.) When water mixture comes to a boil, stir in chile pieces and cover. Simmer on low for about 10 minutes.
Remove the chile-broth mixture from heat and carefully pour through a fine-mesh strainer into a 4-cup measuring cup or mixing bowl. Set broth aside; do not discard.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Goldilockskitchen →Chef's Notes
Leftover red chile will stay good in the fridge for 4 days.
Some from NM are what I would call “chile purist” and simply use water and dried Hatch chiles to make this sauce. If you would like to try it this way, simply follow the recipe with water and dried chiles.
Curious about steps 5 and 6? The flavors of this sauce will slowly meld and deepen simply on its own, and the heat level will slightly increase as well over time. (I’m talking in terms of hours.) You can speed up this chemical process by adding heat if you desire to serve the sauce immediately. I personally like to make it ahead and save myself the extra step :0)
Leftover red chile will stay good in the fridge for 4 days.
Some from NM are what I would call “chile purist” and simply use water and dried Hatch chiles to make this sauce. If you would like to try it this way, simply follow the recipe with water and dried chiles.
Curious about steps 5 and 6? The flavors of this sauce will slowly meld and deepen simply on its own, and the heat level will slightly increase as well over time. (I’m talking in terms of hours.) You can speed up this chemical process by adding heat if you desire to serve the sauce immediately. I personally like to make it ahead and save myself the extra step :0)
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Hello Emily,
I should have rated this before. I've had your recipe saved since last Christmas and I love it! I was born and raised in Albuquerque, NM and come from generations of proud New Mexicans. I no longer live in New Mexico and miss the authentic flavors. As soon as the sauce I made following your recipe touched my lips I was instantly transported home. I just bought 24 oz of chile pods and plan on making many batches more throughout the holiday season. Regards!
I needed a red sauce that didn’t require tomatoes because I’m not able to eat them, and somehow came across your recipe and decided to try it. WOW!! Yum!
I made this sauce to accompany a chile relleno casserole (layered - roasted anaheim chiles, Oaxaca and pepper jack cheeses & traditional fluffy egg mixture), if you’ve never had it, it’s a must. So delicious and cheesy. Your sauce went together with it so well, even though it was thicker than most Chile relleno sauces (and I could have added more broth to thin it out), but I was enjoying it just the way it was and it had so much flavor that I didn’t want to mess around losing.
I used what I had in my pantry without making a trip to the store: dried guajillo chile pods and a few chile de arbol for a spicier kick, marjoram because I was out of Mexican oregano, and I left out the honey. In a skillet, with a drizzle of olive oil, I charred a whole quartered onion, 4 whole garlic cloves and a jalapeño and blended it all up with the broth mixture. I hope I didn’t deviate too much from the original recipe, but next time I make this I will attempt to get the right ingredients.
I did use it for Carne Adovada. Except for the fact that I couldn't eat it in Stuffed Sopapillas (THE BEST way to eat Carne Adovada), due to celiac limitations, it was perfect. Taste of home for sure!
tentative 4* I'm going to make this sauce, then some menudo and some carne adovada!
I'll report back...
authentic red enchilada sauce this recipe was amazing ....
It's useful information's for me. i can try it on specials birthday
Excellent recipe! I left out the honey. Didn't see a need for it, and didn't want any kind of sweet after-taste. I simmered the chilis for 30 minutes instead of 10. Under-cooking guarantees there will be pieces of tough skin in the mixture that are almost impossible to get out. Got that tip from a friend who was raised in Mexico, and grew up making chili with her mother and grandmother.
Smoky, delicious. Doesn’t need the bouillon cube if you want to trim the sodium, since there’s plenty of flavor from everything else!
I will surely gonna try this. I am from India we make many kind of red chilli sauce. This recipe is mouth watering, thanks for sharing.
Did you make this recipe?
Leave a Comment