Recipe courtesy of Richard Bickle
Episode: Eat the Heat
Print
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
about 2 quarts

Ingredients

  • 8 cups dried whole New Mexico red chile pods (medium hot)
  • Water, to cover
  • 2 teaspoons salt
  • 1/2 teaspoon ground or leaf Mexican oregano
  • 6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic
  • 1 (8-ounce) can tomato sauce, optional

Directions

Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.

Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.

Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.

Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Red Chile Fire and Ice Sauce

Recipe courtesy of Sunny Anderson

Corn Torte with Red and Green Chile Sauce

Recipe courtesy of Chuck Hughes

Tomasita's Red Chile

Recipe courtesy of Tomasita's Restaurant

Red Chile Glaze

Recipe courtesy of Jere Waquie

Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce

Recipe courtesy of Bobby Flay

Egg Fu Young with Roasted Red Pepper and Sweet Chile Sauce

Recipe courtesy of Ching-He Huang

Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

Recipe courtesy of Bobby Flay

Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce

Recipe courtesy of Bobby Flay

So Much Pretty Food Here