New Mexico Hatch Red Chile Sauce Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
6 mins
-
Cook Time
6 mins
-
Total Time
20 mins
-
Servings
2 cups
-
Calories
113 kcal
-
Course
Condiments
-
Cuisine
Mexican
New Mexico Hatch Red Chile Sauce Recipe
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Get ready for the bold flavors of this New Mexican Red Chili Sauce. It’s made the traditional way with sun-dried chilies and fresh aromatics and spices. This robust, smoky sauce adds a delicious kick to enchiladas, tacos, and nachos.
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Ingredients
- 15 dried hatch chilies (AKA Anaheim chilies and New Mexico chilies), or Pasilla chilies, stems removed
- 2 ¼ cup boiling water
- 2 teaspoons olive oil
- ⅓ cup onion small dice
- 2 tablespoons garlic minced
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon Coriander
- 3 tablespoons tomato paste
- 2 tablespoons white vinegar
- 2 teaspoons brown sugar (or coconut sugar, or palm sugar)
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Once the oven is hot, place dried chilies on a baking sheet and roast for 5-7 minutes, just until fragrant but not dark. Remove from oven and let them cool to room temperature.
- In a bowl, pour boiling water over the roasted chilies. Cover and let the chilies soak and steam for 15-20 minutes until softened.
- In a saucepan over medium heat, add olive oil. After 2 minutes when the oil is hot, sauté onions and garlic until softened, for about 4 minutes.
- Add oregano, cumin, and coriander to the saucepan. Cook for 2 minutes, stirring constantly.
- Add the chilies and their soaking water, along with the tomato paste, vinegar, sugar and salt, to the pan and continue to cook on medium heat for about 4 minutes until the liquid starts to boil and bubble.
- Transfer the contents of the pan to a blender. Allow the mixture to cool for ten minutes before blending at medium speed for 90 seconds until smooth.
- Strain the sauce through a fine mesh strainer back into the pan to remove any seeds or miff maff. If you would like to thicken the sauce, cook over low-medium heat for 10 minutes to reduce it.
- Remove from heat and let the sauce cool before transferring to a jar or container for storage. Use as desired in your favorite recipes.
Equipments used:
Notes
- 🔥 Roast for Enhanced Flavor:
- 🔥
- Toast the dried chilies before soaking them to boost their flavor. Wipe them with a damp towel to remove dust and prevent a bitter taste.
- 🕵️ Don't Skip Straining:
- 🕵️
- Especially if your blender isn't the best on earth, straining the sauce through a fine mesh sieve is vital for a smooth texture that doesn't contain seeds, or fragments of the red chile pods.
- ⏳ Rest for Flavor Development:
- ⏳
- Let the sauce sit for a day or two to meld flavors and reduce the initial sharpness, enhancing the overall taste.
Nutrition Information
Show Details
Calories
113kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1361mg
(57%)
Potassium
412mg
(12%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1375IU
(28%)
Vitamin C
11mg
(12%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1361mg | 57% |
| Potassium | 412mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 11mg | 12% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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