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Traditional Red Chile Sauce (From Red Chile Pods)
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.
5
from
3
votes
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Course
Side Dish
Cuisine
Comfort Food, New Mexican, Traditional Family Favorites
Servings
6
Servings
Calories
112
kcal
Ingredients
1x
2x
3x
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
Instructions
Remove stems and seeds from chile pods. Rinse.
12 BUENO® Red Chile Pods
Soak pods in lukewarm water 3 minutes or until soft.
36 oz. water
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.
½ tsp. salt,
2 cloves garlic,
½ tsp. BUENO® Oregano
In a large skillet, heat oil over medium heat. Add flour and stir until golden brown, making a roux. Remove from heat.
2 Tbsp. vegetable oil,
2 Tbsp. unbleached flour
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.
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.
Nutrition
Calories:
112
kcal
Carbohydrates:
11
g
Protein:
2
g
Fat:
7
g
Saturated Fat:
1
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
1
g
Trans Fat:
0.03
g
Sodium:
181
mg
Potassium:
325
mg
Fiber:
4
g
Sugar:
0.04
g
Vitamin A:
5014
IU
Vitamin C:
1
mg
Calcium:
28
mg
Iron:
2
mg
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