New Mexico Hatch Red Chile Sauce Recipe
User Reviews
5
-
Prep Time
6 mins
-
Cook Time
14 mins
-
Total Time
20 mins
-
Servings
2 cups
-
Calories
113 kcal
-
Course
Condiments
-
Cuisine
Mexican
New Mexico Hatch Red Chile Sauce Recipe
Description
This sauce begins by roasting dried Hatch chilies briefly to bring out their fragrance without burning. The roasted chilies are soaked in boiling water until soft, then combined with sautéed onions and garlic cooked in olive oil with oregano, cumin, and coriander to deepen the flavor base.
Tomato paste, vinegar, sugar, and salt are added to balance the savory and acidic notes. After simmering briefly, the mixture is blended until smooth and passed through a fine mesh strainer to remove seeds and skins, ensuring a silky texture.
The sauce develops more rounded flavors by resting for a day or two, which mellows sharpness and melds the ingredients. It serves well as a base for enchiladas, meats, or as a general-purpose chile complement in southwestern cooking.
Wiping the chilies before roasting avoids bitterness from dust or residue. Straining the sauce is important for smoothness, especially when using a standard blender. Allowing the sauce to rest enhances its flavor complexity.
Ingredients
- 15 dried hatch chilies (AKA Anaheim chilies and New Mexico chilies), or Pasilla chilies, stems removed
- 2 ¼ cup water boiling
- 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.
Notes
- Wipe dried chilies before roasting to remove dust and prevent bitterness.
- Strain the blended sauce through a fine mesh sieve to achieve a smooth texture free of seeds and fragments.
- Let the sauce rest for a day or two to mellow sharpness and blend flavors fully.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
