Red Chile Sauce Using Whole Pods
Red chile sauce is an essential ingredient to a wide variety of New Mexican foods. It doesn't take that long to make and you can put it on everything. I did some research to figure out the best way to make it and this is the result. I love it so much.
Servings: 2 cups
Ingredients
- 1.5 cups water
- 10 whole red chiles stems and seeds removed, see note*
- 2 cloves garlic
- 1/4 medium onion
- 1 whole bay leaf
- 1/4 teaspoon ground cumin toast whole seeds for 30 seconds and grind it yourself for better flavor
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon apple cider vinegar (optional)
- 1 teaspoon sugar (optional)
- 2 Tablespoons red chile powder (optional)
Instructions
Method 1: Boiling
- Add the water to a small saucepan and bring it to a boil. While the water is coming to a boil, remove the stems from the chiles and shake out the seeds. Then roughly chop the garlic.
- Once the water has reached a boil, add the chiles, onion, garlic, and bay leaf. Reduce to a bare simmer and cover with a lid. Cook for 20 minutes.
- Once everything is nice and soft, remove the bay leaf and add the rest of the ingredients. Blend everything into a smooth puree.
- Use while hot or let cool and then freeze individual portions in heavy-duty freezer bags.
Method 2: Soaking
- Add the water to a small saucepan and bring it to a boil. While the water is coming to a boil, remove the stems from the chiles and shake out the seeds. Then roughly chop the garlic to expose the center.
- Pour the hot water over the ingredients and let it sit for at least 20 minutes while you do something else. I'll often set everything to soak in the morning and then do the rest when I get home from work.
- Once the chiles are soft, remove the bay leaf and add the rest of the ingredients. Blend everything into a smooth puree.
- Use while hot or let cool and then freeze individual portions.
Notes
* I obviously try to use New Mexico reds here. If I can't get them, then I use whatever I can find. I've had good luck with a mixture of dried Anaheims (for flavor), Guajillos (for smokiness), and Thai chiles (for heat). I'd use 5 Anaheims, 5 Guajillos, then 3-5 Thai chiles depending on your spice tolerance.