Rustic New Mexico Red Chile Sauce
This Rustic New Mexico Red Chile Sauce is a versatile and rich condiment that infuses traditional southwestern flavors into your favorite dishes. Perfect for enchiladas, it can also elevate soups, stews, egg dishes, and more, delivering an authentic taste of New Mexico cuisine right to your kitchen. Made with sun-ripened tomatoes, aromatic onions, and slowly dried New Mexico chiles, it brings a delightful balance of spices and sweetness. This sauce not only enhances your meals but also serves as a wonderful base for creative culinary explorations.
6
Servings
50
Calories
7
Ingredients
Ingredients
chicken stock
5 cups (homemade or store-bought)
tomatoes
1 lb (quartered)
white onions
12 ounces (quartered)
garlic cloves
6 (peeled)
dried New Mexico chiles
6 ounces (stemmed and seeded)
butter
1 tablespoon (room temperature)
salt
1 teaspoon (to taste)
Instructions
1
In a stock pot over high heat, combine the chicken stock, quartered tomatoes, quartered onions, and peeled garlic cloves. Bring the mixture to a rolling boil.
2
Once boiling, reduce the heat slightly and let the mixture simmer for 15 minutes to allow the flavors to meld.
3
Add the dried New Mexico chiles to the pot, ensuring they are fully submerged in the liquid.
4
Remove the pot from heat and allow the chiles to soak for at least 15 minutes or until the mixture has cooled down. This step softens the chiles and deepens the flavor of the sauce.
5
Carefully transfer the entire mixture to a blender or food processor. Blend until smooth and liquefied, making sure there are no large pieces remaining.
6
Using a fine mesh sieve, strain the blended mixture into a large bowl or saucepan. Use the back of a ladle or spoon to press down on the residue, extracting as much flavorful sauce as possible.
7
Reheat the strained sauce in a large saucepan over medium heat, stirring in the room temperature butter and salt. Adjust the seasoning to taste.
8
If you plan on making the sauce ahead of time, skip adding the butter until you are ready to use it to maintain the sauce's freshness.
9
The sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition Information
less than 1g
Fat
6g
Carbs
4g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Rustic New Mexico Red Chile Sauce?
This is a versatile and rich condiment that infuses traditional southwestern flavors into dishes like enchiladas, soups, and stews.
What are the best uses for this sauce?
It is perfect for enchiladas, soups, stews, egg dishes, and serves as a base for creative culinary explorations.
How many calories are in one serving?
There are 50 calories per serving.
How much protein does the sauce contain?
Each serving contains 4 grams of protein.
What are the main ingredients?
The main ingredients include chicken stock, tomatoes, white onions, garlic, dried New Mexico chiles, butter, and salt.
How much chicken stock is required?
You will need 5 cups of chicken stock, which can be either homemade or store-bought.
What type of onions should I use?
The recipe calls for 12 ounces of white onions, quartered.
How many garlic cloves are in the recipe?
You will need 6 garlic cloves, peeled.
How many dried New Mexico chiles are needed?
The recipe requires 6 ounces of dried New Mexico chiles.
How should the chiles be prepared?
The chiles should be stemmed and seeded before being added to the mixture.
How long do the vegetables simmer?
The chicken stock, tomatoes, onions, and garlic should simmer for 15 minutes after reaching a boil.
When are the dried chiles added?
Add the dried chiles to the pot after the vegetable mixture has finished simmering for 15 minutes.
How long should the chiles soak?
The chiles should soak for at least 15 minutes or until the mixture has cooled down.
Why is the soaking process important?
Soaking softens the dried chiles and deepens the overall flavor of the sauce.
How do I achieve a smooth texture?
Transfer the mixture to a blender or food processor and blend until it is completely smooth and liquefied.
Why should the mixture be strained?
Straining through a fine mesh sieve ensures any large pieces or residue are removed for a refined sauce.
How can I extract the most flavor while straining?
Use the back of a ladle or spoon to press down on the residue in the sieve to extract as much sauce as possible.
When do I add the butter and salt?
Add the butter and salt while reheating the strained sauce over medium heat.
What is the tip for making the sauce ahead of time?
If making ahead, wait to add the butter until you are ready to use the sauce to maintain freshness.
How long can the sauce be refrigerated?
The sauce can be stored in the refrigerator for up to 3 days.
Can I freeze the red chile sauce?
Yes, the sauce can be frozen for longer storage beyond the 3-day refrigeration limit.
What category does this recipe belong to?
This recipe is categorized under Sauces.
How many servings does this recipe yield?
The recipe makes approximately 6 servings.
What is the carbohydrate content per serving?
There are 6 grams of carbohydrates per serving.
How much fiber is in each serving?
There is 1 gram of fiber per serving.
What is the fat content per serving?
The sauce contains less than 1 gram of fat per serving.
How should the tomatoes be prepared?
You should use 1 lb of tomatoes, quartered.
What should be the temperature of the butter?
The butter should be at room temperature before being stirred into the sauce.
How much salt should I add?
The recipe suggests 1 teaspoon of salt, but you should adjust it to your personal taste.
Is this sauce suitable for authentic New Mexico cuisine?
Yes, it is designed to deliver an authentic taste of New Mexico cuisine using traditional dried chiles.