Authentic New Mexico Red Chili Sauce
This vibrant and rich red chili sauce is a family classic, crafted with love every Christmas in my mom's kitchen. Perfectly complementing tamales and pozole, this homemade sauce is a game changer compared to store-bought alternatives. Its luscious texture and deep flavor make it a must-have condiment for your holiday feasts and beyond. The preparation is straightforward, but take care when blending, as the bright red chili can stain your countertops and clothes. Enjoy creating memories and adding a touch of tradition to your culinary repertoire with this delightful sauce!
N/A
Servings
10
Calories
4
Ingredients
Ingredients
Red dried New Mexico chiles
9 ounces (stems removed, sliced lengthwise, seeds and veins discarded)
Garlic powder
2 teaspoons (divided)
Salt
4-6 teaspoons (divided)
Water
as needed (for boiling and blending)
Instructions
1
Begin by cleaning the dried New Mexico chiles. Remove the stems, then slice each chili lengthwise to open them up. Take out the seeds and veins, and give the chiles a good rinse under hot water.
2
Place the cleaned chiles in a large pot and cover them entirely with fresh water. Bring the water to a low boil and allow the chiles to simmer for about 10 minutes, or until they have turned a radiant red and are soft to the touch.
3
Once cooked, carefully remove the chiles from the pot and let them cool. Reserve the boiling water for the next step.
4
Working in batches, fill your blender no more than halfway with the cooled chiles. Pour in about 2 cups of the reserved water. Secure the blender lid, but be cautious as the contents can splatter.
5
Blend the mixture on high until it becomes smooth. To achieve the desired consistency, you can add more chiles and water, adjusting until the sauce creates a swirling vortex in the blender.
6
Each blending batch should ideally consist of 4 ounces of chiles, 1 teaspoon of garlic powder, and 3 teaspoons of salt. Add the salt gradually, tasting as you go to ensure the flavor is to your liking.
7
Blend each batch for about 10 minutes to develop a rich, deep flavor. Once completed, transfer the sauce to a container for storage, and repeat with the remaining ingredients.
Nutrition Information
0.08g
Fat
1.6g
Carbs
0.4g
Protein
0.32g
Fiber
0g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Authentic New Mexico Red Chili Sauce?
It is a vibrant, rich, and traditional condiment made from dried New Mexico chiles, often served during holiday feasts.
Is this an authentic recipe?
Yes, this is a family classic recipe traditionally crafted in a New Mexican kitchen every Christmas.
What dishes pair well with this red chili sauce?
This sauce perfectly complements tamales and pozole, but it can be used for various Mexican-style dishes.
Is homemade red chili sauce better than store-bought?
According to the recipe, this homemade version is a game changer with a more luscious texture and deeper flavor.
What kind of chiles are required?
You will need 9 ounces of red dried New Mexico chiles.
How do I prepare the dried chiles?
Remove the stems, slice them lengthwise, discard the seeds and veins, and rinse them under hot water.
How long do the chiles need to boil?
The chiles should simmer in a low boil for about 10 minutes until they are soft and radiant red.
Should I keep the water used for boiling the chiles?
Yes, you should reserve the boiling water to use later during the blending process.
What is the secret to a deep flavor in this sauce?
Blending each batch for a full 10 minutes helps develop a rich and deep flavor profile.
How much garlic powder is used in the recipe?
The recipe calls for 2 teaspoons of garlic powder in total, divided among the blending batches.
How much salt should I add?
Use between 4 to 6 teaspoons of salt, adding it gradually to suit your personal taste preference.
How much water is needed for blending?
Use about 2 cups of the reserved boiling water per batch, or as much as needed to reach the right consistency.
What is the ideal consistency for the sauce?
The sauce should be smooth and thin enough to create a swirling vortex in the blender.
Can the red chili sauce stain surfaces?
Yes, be very careful as the bright red chili can easily stain countertops and clothing.
How should I fill the blender?
Work in batches and fill the blender no more than halfway to prevent splattering.
What are the ingredients per blending batch?
Ideally, each batch consists of 4 ounces of chiles, 1 teaspoon of garlic powder, and 3 teaspoons of salt.
How many calories are in a serving of this sauce?
There are approximately 10 calories per serving.
What is the fat content of the sauce?
The sauce contains 0.08g of fat, making it very low-fat.
How many carbohydrates are in the sauce?
There are 1.6g of carbohydrates per serving.
Does the sauce contain sugar?
No, the nutritional information indicates there is 0g of sugar.
How much protein does it provide?
It contains 0.4g of protein per serving.
Is there fiber in the New Mexico red chili sauce?
Yes, there is about 0.32g of fiber per serving.
How many total ingredients are needed?
There are only 4 primary ingredients: chiles, garlic powder, salt, and water.
What should I do after blending each batch?
Transfer the finished sauce to a storage container and repeat the process for the remaining ingredients.
Is the preparation difficult?
The preparation is straightforward, though cleaning the chiles and blending in batches takes some time.
Can I use fresh chiles instead of dried?
This specific recipe is designed for dried New Mexico chiles to achieve its traditional flavor.
What is the first step in making the sauce?
The first step is cleaning the dried chiles by removing stems, seeds, and veins.
Why is it important to rinse the chiles under hot water?
Rinsing helps clean the dried pods before they are boiled and blended.
Is this sauce spicy?
While New Mexico chiles have heat, removing the seeds and veins helps manage the spiciness.
Can I store this sauce for later use?
Yes, once completed, the sauce should be transferred to a container for storage.