Recipe courtesy of Tomasita's Restaurant
Show: Heat Seekers
Episode: Santa Fe
Tomasita's Red Chile
Total:
5 hr 35 min
Active:
5 min
Yield:
8 servings
Level:
Easy
Total:
5 hr 35 min
Active:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 12 ounces dried whole New Mexico red chile pods, stemmed and deseeded
  • 1/4 cup olive oil
  • 1/4 cup all-purpose flour
  • 1 tablespoon granulated garlic, or 3 cloves fresh garlic, crushed
  • 1 tablespoon kosher salt, plus more if desired

Directions

Rinse the chile pods 5 times, then let soak in water in a bucket or large bowl for 5 hours or so.

After the chiles have soaked for 5 hours, discard the water. Put the chile pods in a blender. Tamp the pods down into the blender, then add water to the top. Blend well into a paste.

Put the paste in a large saucepan over medium heat.

Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.

Drizzle the roux into the red chili and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chili and liquid should just look darker and less bright than the red chili without any roux. Add enough roux and water to get the chili to the right consistency, which should be like gravy. You may not use all the roux.

Add the garlic and salt. Leave the chili in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.

Cook's Note

The paste can be frozen in small batches for later use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Tomasita's Green Chile

Recipe courtesy of Tomasita's Restaurant

Red Chile Glaze

Recipe courtesy of Jere Waquie

Red Chile Sauce

Recipe courtesy of Richard Bickle

Steamers in Red Chile Pesto Broth

Recipe courtesy of Bobby Flay

Pickled Red Onions and Fresno Chiles

Recipe courtesy of Jocqui Smollett

Red Chile Fire and Ice Sauce

Recipe courtesy of Sunny Anderson

Salsa Roja: Red Chile-Tomatillo Salsa

Recipe courtesy of Rick Bayless

Sauteed Shrimp with Creamy Red Chile Salsa

Mexican Chocolate Glazed Doughnuts with Red Chile Peanuts

Recipe courtesy of Bobby Flay

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here