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8 oz ground NM Red Chile, mild or medium, or a blend as you please....
It freezes well and can be doubled without making changes except possibly backing off on garlic a bit
This is more complicated than a lot of Red Chile Sauce recipes (it's a restaurant recipe), but it's worth the trouble. It's one of my favorites, but you can make a lot of interesting variations with it.
Thank you for sharing this. It looks good; I imagine the roasted tomatoes give it a more robust, slightly sweet flavor if they are fresh garden tomatoes!
Somebody posted this (sorry, can't remember who) in another New Mexichow thread a while ago. It's a very simple traditional homestyle chile sauce. I'd skip the Habanero though. Always use stock or broth...so much better than water in a sauce.
Chop about 1/4 of onion and mince 1 garlic clove. In a sauce pan add 1 tbsp of vegetable oil and heat. Add the onions & garlic into pan and saute for about 3 - 5 minutes - don't let the garlic turn brown, not even light brown...this will cause the garlic to taste very bitter. Add 2 tsp of flour and stir until the flour starts to lightly brown - takes a few seconds. Stir in about 1 1/2 cups of chopped roasted NM green chile or Anaheim, 1 seeded & minced Habanero chile, 1 1/4 tsp salt, 1 cup of chicken broth or water. Bring to a boil, reduce to low heat, cover & simmer for about 20 minutes, stir occasionally.
Somebody posted this (sorry, can't remember who) in another New Mexichow thread a while ago. It's a very simple traditional homestyle chile sauce. I'd skip the Habanero though. Always use stock or broth...so much better than water in a sauce.
Chop about 1/4 of onion and mince 1 garlic clove. In a sauce pan add 1 tbsp of vegetable oil and heat. Add the onions & garlic into pan and saute for about 3 - 5 minutes - don't let the garlic turn brown, not even light brown...this will cause the garlic to taste very bitter. Add 2 tsp of flour and stir until the flour starts to lightly brown - takes a few seconds. Stir in about 1 1/2 cups of chopped roasted NM green chile or Anaheim, 1 seeded & minced Habanero chile, 1 1/4 tsp salt, 1 cup of chicken broth or water. Bring to a boil, reduce to low heat, cover & simmer for about 20 minutes, stir occasionally.
You'd leave out the habanero?? Noooooooo!!
I'm growing Caribbean Reds this summer, which are a habanero relative....hotter and bright red. I'll dry some and make crushed chile and also powder. A little goes a LONG way!
Cathy...I'm a big fan of Habaneros, Scotch Bonnets, whatever you want to call them. The question is: do they belong in the sauce? I come down on the side of NO, just because they change the basic sauce soooo much. It's certainly not a New Mexico thing.
You might look back at an earlier thread where I posted a recipe for one of my favorite table salsas:
Xni-Pek, a Maya salsa that is the standard table salsa of Yucatan and Quintana Roo. Xni-Pek (shNEE-peck) means DOG's NOSE in the Yucatec Maya language...and you can guess why....the the runny nose you get from eating it.
For readers who don't know, Jalapenos run 3 to 5 thousand Scoville units, Habaneros have
3 HUNDRED to 6 HUNDRED THOUSAND Scovilles...Ayyy Chee- wa-wa!
Cathy...I'm a big fan of Habaneros, Scotch Bonnets, whatever you want to call them. The question is: do they belong in the sauce? I come down on the side of NO, just because they change the basic sauce soooo much. It's certainly not a New Mexico thing.
You might look back at an earlier thread where I posted a recipe for one of my favorite table salsas:
Xni-Pek, a Maya salsa that is the standard table salsa of Yucatan and Quintana Roo. Xni-Pek (shNEE-peck) means DOG's NOSE in the Yucatec Maya language...and you can guess why....the the runny nose you get from eating it.
For readers who don't know, Jalapenos run 3 to 5 thousand Scoville units, Habaneros have
3 HUNDRED to 6 HUNDRED THOUSAND Scovilles...Ayyy Chee- wa-wa!
Believe me, I do understand! I remember your post on the salsa...and I have made it a number of times--a recipe very similar to yours.
It IS definitely not New Mexican, but rather southern Mexico, as you are no doubt very much aware.
I am looking forward to my Caribbean Reds maturing, though, LOL!!
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