Chimayo Sauce


Chimayo Sauce


  • 1/2 pound dried New Mexico chiles or chimayos
  • 2 quarts water
  • 6 cloves roasted garlic
  • 1/2 to 3/4 tsp salt (more or less to taste)
  • 1 TB Mexican oregano, roasted in a frying pan


Seed and stem chiles then in a hot frying pan (cast iron works much better), roast the chiles for about 3 minutes. If the heat is to hot or you do it too long you will burn them and they will become bitter. Turn once in a while. Put water in a pot and add chiles. Simmer about 20 minutes. Remove chiles, keeping the water if it doesn't taste bitter (if it does use plain water for rest of the recipe). Put cooled chiles, water, garlic and salt in a blender and puree. Push the results through a strainer, keeping the liquid. Add oregano and serve warm.

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