This Traditional Red Chile Sauce uses New Mexico grown red chile pods and a roux to make a sauce like our grandmothers used to make. Serve with beans or use for enchiladas.
Ingredients
- 12 BUENO® Red Chile Pods
- 36 oz. water
- ½ tsp. salt
- 2 cloves garlic minced
- ½ tsp. BUENO® Oregano
- 2 Tbsp. vegetable oil
- 2 Tbsp. unbleached flour
Servings:
Units:
Instructions
- Remove stems and seeds from chile pods. Rinse.
- Soak pods in lukewarm water 3 minutes or until soft.
- Rinse chile pods of remaining seeds and remove veins.
- Place chile pods in a saucepan and pour the 36 oz. of water to cover pods. Bring to a boil. Cover. Simmer over low heat 20 minutes.
- Place pods in a food processor or blender with half of the cooking liquid. Add salt, garlic and oregano. Process or blend pods until smooth.
- In a large skillet, heat oil over medium heat. Add flour and stir until golden brown, making a roux. Remove from heat.
- Add blended chile to roux and stir until any lumps dissolve.
- Return to heat and slowly combine remaining cooking liquid with chile to achieve a tomato sauce consistency.
- Simmer 10 minutes.
Recipe Notes
Option: Add more water and/or low sodium broth for thinner consistency.
For thicker sauce, start with 24 to 30 oz. of water instead of 36 oz.
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