5. red chile sauce





in new mexico, we have a saying. “red or green.” i usually respond with “christmas,” because i love it all. 

that being said, red chile tastes the most like christmas to me. it’s downright comforting. there are three ways you can make it; from frozen puree, from the pod, or from powder. i’m covering from a puree and from a powder in this recipe, because the pod version is a little more intensive and mainly reserved for special holiday occasions.

this is a building block for so many of my favorite recipes.


options for where to use it: huevos rancheros 

here’s how you make it from a puree.

ingredients:





*a note about bueno products: i’ve used this brand all of my life. it’s the absolute best brand for new mexican chile, and they support local new mexican chile farmers. when you’re shopping for new mexican chile, it’s important to know that the chile you’re buying is actually FROM new mexico because there are local farmers there who have been farming this crop for generations. because of the lack of regulations on the chile industry, new mexico chile farmers are threatened. when you support brands like bueno, you not only get the best tasting product as the chile grown in lower new mexico tastes very distinct, but you’re also protecting family businesses. i have a lot of heart for the bueno brand. sometimes it’s not possible to find them in store, and i have 100% gone out of my way to purchase their products online. look for the certified “grown in new mexico” on the product. it’s worth it, i promise.




how to make it:


1. thaw the puree in hot water, or in a pinch, the microwave. be sure the puree isn’t frozen or cold. in fact, it’s better if you heat it in the microwave until it’s warm or it’ll clump when you start to make the sauce.



2. pour the olive oil in a sauce pan. add the minced garlic in, and saute until the garlic is fragrant and starts to brown. 

3. add the flour in, and whisk for about 2 minutes. slowly add in the *hot* chile puree, about 1/4 cup at a time. keep whisking. it’ll get thicker. add in the water and bouillon cube. keep stirring. add in the oregano, and salt to taste.

4. enjoy it over burritos, in posole, over enchiladas, or on huevos rancheros. 


here’s how you make it from a powder.

ingredients:



how to make it:


1. pour the olive oil in a sauce pan. add the minced garlic in, and saute until the garlic is fragrant and starts to brown.

3. add the red chile powder and flour in, and whisk for about 2 minutes. slowly add in the *hot* water, about 1/4 cup at a time. keep whisking. it’ll get thicker. add in the bouillon cube. keep stirring. add in the oregano, and salt to taste.

4. enjoy it over burritos, in posole, over enchiladas, or on huevos rancheros. add in good people to share with.


xoxo,

- Burquenita

Mark