Ingredients

How to make it

  • Remove Stems and seeds from Chiles. Place Chiles in a heavy skillet and toast over medium heat until skins soften and they become fragrant. Turn heat to high, add water, and bring to a boil.
  • Cover, remove from heat and let Chiles soak for 20 - 40 Minutes.
  • Check occaionally to make sure all of the Chiles are submerged in the water.
  • Blacken the Tomatoes under the broiler turning often. (5 - 10 Min) They should be charred all over.
  • Heat the Olive Oil in a heavy skillet over med high heat. Fry Onions until brown but not burnt.
  • Put rehydrated Chiles in a blender with the blackend Tomatoes, Onions, Garlic, Cumin, Oregano, Salt, Chipotles and Adobo sauce. Add 1 Cup of the Chile soaking liquid. (Taste the Chile soaking liquid. If it is bitter, use water or broth.) Puree to a fine smooth paste adding more Chile water if necessary.
  • In a high sided pan, heat lard or peanut oil until just smoking. Refry sauce at a sizzle for 3 -5 minutes stirring constantly. Do not allow the sauce to get too thick. Add water if necessary.
  • The sauce can be refrigerated 1 1/2 weeks or canned or frozen for up to 6 months.

Reviews & Comments 9

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  • jimrug1 2 months ago
    ChefShep Were you HIGH when you wrote your comment?? Most of it doesn't even make sense. I was going to delete it but that would deny others from learning what an astute Culinarian you really are... ;-)~ I know it's juvenile but I just can't help from replying to your comments

    Click on the "more" button (that means there is more to read). The recipe makes 4 cups of sauce not 4 servings. Prep/soaking time was not included in the cook time.

    The original author of this recipe is Mark Miller. In 1987 he founded and became chef & owner of The Coyote Cafe in Santa Fe, NM. He sold it in 2007 but it still remains one of Santa Fe's most famous restaurants. I have eaten at the Cafe on four separate occasions. I don't need to"Google it".

    A few FYIs! (For those of you from Nowhere, Us)

    NuMex does not refer to a type of cuisine. It is the name of New Mexico's most famous Chile pepper. The best quality NuMex peppers are grown in Hatch, NM.

    NuMex Red Chile Sauce - New Mexico’s famous red Chile sauce the base of which is made from the dried ripe (red) pods of the “NuMex Chile Pepper”.

    Chipotle Chile - The “smoked” and dried pods of ripe (red) Jalapeno peppers.

    Chipotles in Adobo - Dried Chipotle chiles stewed low and slow with onions and garlic in a tomato/vinegar base sauce. When added in small amounts (very spicy), it adds a distinct smokiness that rounds out sauces, soups etc. Available at Kroger, Hy Vee, Schnuck's, Walmart, Publix, Winn Dixie, Albertson's, Safeway, Cub Foods, Trader Joes, Thriftway, and many others I'm sure. Hard to find??

    Adobo sauce not in the directions? "Put rehydrated Chiles in a blender with the blackend Tomatoes, Onions, Garlic, Cumin, Oregano, Salt, Chipotles and Adobo sauce."

    Geez, after 6 years this is the only recent comment on this recipe? What is GR coming to..;-)
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  • luisascatering 6 years ago
    are we on the same wave length or what??? I just posted a red sauce for my enchiladas!!! What a trip :-p I'll forward the recipe to you.

    I think you should pair YOUR sauce up with my shredded beef and we go in business, you with me? ;-)
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    So glad I made that chipotles chiles in adobo sauce now I have it for this grand slam of a recipe.
    All these heavenly peppers with their individual elements to contribute to the final treasure.
    I can not wait to test this one.
    Five hundred forks and a big smile :)
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Oh yeah....I used to live in Albuquerque and I ate a LOT of this and it is truly heavenly! Thanks.
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  • jenniferbyrdez 7 years ago
    I'm a chile nut. Thanks.
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    " It was excellent "
    bluewaterandsand ate it and said...
    This one sounds great!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Wow - fantastic! I love playing with all kinds of chiles...it's one of my things. Thanks for a great recipe and one I will totally enjoy making, using and eating. Kudos!
    ~Vickie
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  • wynnebaer 7 years ago
    Oh Jim.....YOu're gonna have me trying all kinds of chiles now, aren't you....:)
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    " It was excellent "
    raelene1951 ate it and said...
    Sounds terrific..got my five. Thanks for posting.
    Was this review helpful? Yes Flag

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