Name: New Mexico Red Chile Sauce
Yield: 4 servings
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 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)

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

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No specific allergen information. Please check the ingredient list for possible allergens.

New Mexico Red Chile Sauce

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