Best Hatch Red Chili Sauce Recipes

NEW MEXICO RED CHILE SAUCE

New Mexico Red Chile Sauce image

Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.

Provided by Cookincwgrl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 43m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
20 New Mexico dried red chile pods, stemmed and seeded
10 dried chile de arbol peppers, stemmed and seeded
1 large yellow onion, chopped
3 cloves garlic, chopped
1 quart chicken stock, or more if needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon honey

Steps:

Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g

HATCH RED CHILI SAUCE

Hatch Red Chili Sauce image

This is the recipe used by the Messilla Valley Chili Company in Hatch, New Mexico. It may be frozen.

Provided by Miss Annie

Categories Sauces

Time 40m

Yield 2 cups (approximately)

Number Of Ingredients 7

Ingredients

12 dried hatch chiles, medium (Mesilla Valey) or 12 hatch chiles, hot (Mesilla Valey)
3 1/2 cups water
2 garlic cloves, whole
2 teaspoons salt
2 tablespoons oil
1 tablespoon flour
1 teaspoon oregano leaves, dried, crushed

Steps:

Rinse chile pods, remove stems and seeds.
Place water and pods in a pan and heat to boiling.
Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
Remove pods and place in a blender, setting aside cooking liquid.
(Add salt, garlic gloves & Oregano in blender at this time as well -- ).
Run through blender until pods form a smooth paste.
In a large skillet, heat 2 Tbsps. oil.
Add flour and brown lightly.
Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
Simmer for about 10 minutes.
May be frozen for future use.

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