New Mexico Red Chile Sauce

New Mexico Red Chile Sauce
  • 2 tablespoons canola oil
  • 20 New Mexico dried red chile pods, stemmed and seeded
  • 10 dried chile de arbol peppers, stemmed and seeded
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 quart chicken stock, or more if needed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 tablespoon honey (optional)


  1. Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
  2. Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
  3. Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
  4. Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

05/02/2018
New Mexico Red Chile Sauce, recipe PT15M PT1H 5 455 calories

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