New Mexico Red Chile Sauce Best Family Recipes

Friday, November 22, 2019

New Mexico Red Chile Sauce

"Red chile is a staple of the New Mexican and West Texan eating regimen, and this recipe is my grandmother's recipe. When I make it, it jogs my memory of the smells of her cooking in her kitchen, clean corn tortillas, beans, and crimson chile peppers. You can kick up the spiciness by using adding extra arbol chile pods."

Ingredients :

2 tablespoons canola oil
20 New Mexico dried red chile pods, stemmed and seeded
10 dried chile de arbol peppers, stemmed and seeded
1 big yellow onion, chopped
three cloves garlic, chopped
1 quart chook stock, or more if wished
1 teaspoon floor cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon honey (elective)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 43M

Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat till fragrant, approximately 3 minutes.
Stir in onion and garlic; cook dinner and stir until fragrant, approximately 5 minutes. Add enough hen inventory to permit pods to waft; simmer till they develop the texture of moist leather-based, 5 to 7 mins.
Fill blender midway with chile-stock aggregate. Cover and hold lid down with a potholder; pulse a few instances earlier than leaving on to blend. Pour into a bowl; repeat with remaining combination. Strain sauce thru a pleasant mesh strainer right into a saucepan over medium warmth. Discard solids.
Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and lightly coats the back of a spoon, about 10 minutes.

Notes :

Open your kitchen home windows while you are making this dish. The aroma of the crimson chiles will make you cough.

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