New Mexico Red Chile Sauce

little rascal

Senior Member
Take however many New Mexican Dried Chiles you like and snip the stems off, split'em open and dump the seeds. Toast'em in a dry skillet to release the oils and til' they are fragrant and don't burn them. Simmer until soft for a few minutes in enough water to almost cover, cool a little, then puree. Can add an 8 ounce can of toamato sauce to thicken and lend more flavor. This is very good also with dried Pasilla, and Guajillo peppers, makes an awesome sauce for pulled pork etc.
If you do Ancho and Mulato they tend to be like large dried prunes or raisins and have the sweeter licorice smell and flavor used in Mole sauces.
Smoked a Chicken and a Half Loin, w/ some white corn with Jalapeno, bell pepper and chile sauce, forgot the table shot.
 

Attachments

  • 000_0002.jpg
    000_0002.jpg
    124.9 KB · Views: 119
  • 000_0003.jpg
    000_0003.jpg
    71.4 KB · Views: 117
  • 000_0004.jpg
    000_0004.jpg
    84.8 KB · Views: 116
  • 000_0005.jpg
    000_0005.jpg
    94.9 KB · Views: 117
  • 000_0007.jpg
    000_0007.jpg
    153.1 KB · Views: 117
Top