Easy New Mexican Red Chile Sauce
Forget canned enchilada sauce! This homemade New Mexican Red Chile Sauce is a rich, earthy condiment perfect for a variety of Mexican meals. It's incredibly versatile and pairs wonderfully with potatoes, beans, tacos, enchiladas, burritos, and tofu scrambles. This healthy and flavorful sauce is easy to make with minimal mess.
Price per Serving
Instructions
- 1
Preheat oven to 250 degrees F (120°C).
- 2
Arrange mexico red chile pods (dried) (20 new) on a cookie sheet and roast for minutes (20), flipping halfway through.
- 3
After chiles have cooled, remove stems and seeds (wear gloves if sensitive to capsicum).
- 4
Add the cleaned chiles and white onion (0.25 med) to a large pasta pot, cover with water (2 cups), bring to a boil, then reduce heat, cover, and simmer for minutes (10).
- 5
Carefully remove chiles and onion from the pot and add to a blender, reserving the cooking liquid. You can use this liquid or fresh [water] for blending, depending on desired bitterness.
- 6
Add tomato sauce (1 can), garlic (2.5 cloves), garlic powder (0.5 tsp), onion powder (0.5 tsp), mexican oregano (0.5 tsp), cumin (0.5 tsp), and salt (0.25 tsp) to the blender. Blend until smooth.
- 7
Taste and adjust seasoning. Optionally, strain the sauce through a sieve for a smoother consistency. Serve immediately or store.
Nutrition Facts
Per portion
Macronutrients
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