Monday, October 25, 2010

New Mexican Red Chile Sauce Recipe

My sister wrote to me yesterday asking for my red chile sauce recipe.

See, I told you that chile is addictive.  She lived in New Mexico only for a couple of years, but she still enjoys the wonderful food from that state.

For those of you who don't know, both red and green chiles come from the same plant.  The green chiles are perfectly ripe and ready when they're bright green.  However, if you leave them on the plant a little longer, they begin to turn red and develop more color.  In New Mexico, red chiles are stored by stacking them along a length of rope into what is called a ristra, which is allowed to air dry, preserving the chiles.  This is a very common sight in New Mexico, numerous red ristras hanging outside the front door as the chiles dry in the autumn.

Here is the simplest and easiest Red Chile Sauce Recipe, it is made from powdered red chile:

2 T. oil
3 T. flour
4 T. red chile powder
2 cups water
2 cloves garlic, minced
1 tsp. salt

Heat oil in a skillet, add the flour and brown very slightly. Add the red chile powder, stir, then add the water and whisk until all lumps are dissolved. Add garlic and salt. Simmer 10 minutes.

Serve this as an enchilada sauce, over eggs, potatoes, with cheese, with pinto beans, etc.  It is delicious and a true staple in our household.

For those of you who want to make red chile from the dried red chiles either from a bag at the store, or perhaps you have an authentic red chile ristra!  I don't have a picture yet to show you, but once I do, I will repost this.

Here is a link to a truly delicious Red Chile Sauce Recipe from Simply Recipes.

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