Vibrantly red with mild piquancy and earthiness from New Mexico dried chile powder and ground cumin, this chile sauce is the perfect balance to thecheesy, fried relleno,简单的煎蛋,或炸玉米饼.

Septemner 2021

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Credit: Photo by Caitlin Bensel / Prop Styling by Claire Spollen / Food Styling by Ali Ramee

Recipe Summary

total:
25 mins
active:
20 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium. Add onion and garlic; cook, stirring often, until softened and lightly browned, 8 to 12 minutes. Stir in tomatoes, chile powder, salt, and cumin; cook, stirring constantly, until mixture forms a chunky paste, about 2 minutes. Add 1 cup water, and bring to a boil over medium. Boil, stirring occasionally, until slightly thickened, about 4 minutes.

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  • Transfer mixture to a blender. Secure lid on blender, and remove center insert from lid to allow steam to escape. Cover top with a clean towel, and process until smooth, about 1 minute, adding water, 1 tablespoon at a time, if needed, to thin mixture to tomato sauce consistency. Season to taste with salt; add sugar, if needed, to balance bitter chile powder.

Make Ahead

Red chile sauce can be chilled in an airtight container for up to 3 days.

Note

Find New Mexico dried red chile at Latin-American markets and online athatch-green-chile.com.

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