New Mexico Red Chile Sauce - Home Style
This is a typical red chile sauce that you would get in New Mexico and is what I make at home. There are no tomatoes, only rich red chile. Be careful when purchasing your dried chile, they can be very hot! I usually buy mild and medium and mix them. This is good on Frito Pie, Enchiladas (see recipe in Entree section), Burritos or anything else you want a spicy sauce on.
Ingredients
2 Tablespoons oil
3 Tablespoons onion, chopped fine
1 clove garlic, minced fine
1/4 teaspoon oregano
2 Tablespoons flour
1 Tablespoon cocoa
1/2 cup powdered red chile
2 1/2 cups water
1 teaspoon saltDirections
Mix powdered red chile with water, stir well and set aside to soak. Heat the oil in a heavy pan over medium heat. Add onions and sauté until onions are translucent, about 3 to 5 minutes. Add the garlic and cook another minute. Add flour and oregano and stir to make a smooth roux. Cook the roux gently stirring until lightly browned and thickened. Add the red chile and water mixture along with the cocoa. Stir to keep blended while cooking over medium heat until it just begins to bubble. Lower heat to simmer and continue cooking for about 10 minutes or until it becomes thicker. It should coat a spoon heavily.
This sauce can be made at home and frozen in single serving containers to be used on trips without the mess of cooking from scratch on the road. I like to freeze in ice cube trays and pop out into a zip-top bag to save space in the RV freezer.
Serves: 6 to 8
This sauce can be made at home and frozen in single serving containers to be used on trips without the mess of cooking from scratch on the road. I like to freeze in ice cube trays and pop out into a zip-top bag to save space in the RV freezer.
Serves: 6 to 8
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
