Recipe

Numex Red Chile Sauce Recipe

	Jimrug1 / All my dishes 1 year, 7 months ago This is the Coyote Cafe's version of New Mexico's most famous sauce. It has no rough edges as so many chile sauces do. Serve this with grilled red meats, or grilled chicken, enchiladas or other complex hearty dishes. The 4 servings refers to 4 cup... More Prep:45m Cook:12m Servings:4	Jimrug1
	sauce sauces chilesauce mexican chile

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Ingredients

4 ozs whole dried New Mexican red chiles

2 ozs whole dried Ancho or Mulato chiles

2 ozs whole dried Cascabel chiles.

2 whole dried Chipotle Chiles or Chipotles Chiles in Adobo Sauce.

1 tsp Adodo Sauce

2 quarts Water

1 cup of reserved Chile soaking liquid, Water or Chicken broth.

1 lb Roma Tomatoes

3/4 cup White Onion, chopped

1 Tbls Olive Oil

6 large cloves Garlic, roasted, peeled and finely chopped

1 Tsp toasted and ground Cumin Seeds

1 1/2 Tsps toasted and ground Mexican Oregano (or Italian

1 Tsp Salt

2 Tbls Lard or Peanut Oil

Directions

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, and Salt. 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 now be canned or kept in the refrigerator for up to 1 week.

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Comments

raelene1951 1 year, 7 months ago said:
Sounds terrific..got my five. Thanks for posting.

wynnebaer 1 year, 7 months ago said:
Oh Jim.....YOu're gonna have me trying all kinds of chiles now, aren't you....:)

lunasea 1 year, 7 months ago 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

bluewaterandsand 1 year, 7 months ago said:
This one sounds great!

jenniferbyrdez 1 year, 7 months ago said:
I'm a chile nut. Thanks.

greekgirrrl 1 year, 2 months ago said:
Oh yeah....I used to live in Albuquerque and I ate a LOT of this and it is truly heavenly! Thanks.

trigger 9 months ago 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 :)

luisascatering 9 months ago said:
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? ;-)

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