Classic Red Chile Sauce

Classic Red Chile Sauce


  • 10 dried red New Mexican chiles
  • 1 md onion, chopped
  • 2 cloves garlic, chopped
  • 2 tb bacon drippings or vegetable oil
  • 1/2 tsp ground cumin (optional)
  • 3 cups water


SERVES :6. Arrange chiles on baking pan sheet and place in a 200 F oven for 5 minutes or until the chiles smell like they are toasted. Remove the stems and seeds. Saute the onions and garlic in the oil until soft. Place all ingredients in a blender with a cup of the water and puree to a smooth sauce. Stir in additional water, bring to a boil, reduce heat, and simmer for an hour. The sauce should be smooth and thick. To make the sauce from powder: 1/2 to 3/4 cup powdered red chile 4 Tbsp shortening, bacon drippings or oil 3 Tbsp flour 1 medium onion. chopped 2 cloves garlic, chopped 2 to 3 cups water Melt 2 Tbsp shortening in pan, and stir in the flour. Cook the roux over medium heat until browned, stirring constantly. Add onions, garlic, 1-2 Tbsp shortening, and saute until the onion is soft. Stir in the chile powder and heat for 1 minute. Add water, bring to a boil, reduce heat, and simmer for an hour.

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