Red Chile Sauce from Ground Chile
At the heart of New Mexican cuisine, red chile is more than an ingredient—it’s an identity. Made from sun-dried peppers, often grown in the mineral-rich soils of regions like Chimayó, this ground chile carries a deep, earthy flavor with notes of dried fruit, mild heat, and a subtle sweetness. When simmered into a sauce, it transforms into something both bold and comforting, with a velvety texture and a complexity that unfolds with each bite. This classic red chile sauce is a cornerstone of the Southwest kitchen, bringing warmth, depth, and an unmistakable sense of place to every dish it touches.
Ingredients
- 1/4 cup vegetable oil
- 1/2 cup finely diced onion
- 2 to 3 teaspoons minced garlic
- 1 cup finely chopped onion
- 2 Tablespoons all-purpose flour
- 1/2 cup pure ground medium Chimayo or New Mexican red chile (MS452)
- 2 1/2 cups water
- 1 teaspoon dried Mexican oregano (MS454)
- 1/2 teaspoon freshly ground cumin seed (MS446)
- Salt to taste
Instructions
- Heat the oil in a medium saucepan over medium-high and sauté the onion for 3 to 4 minutes, until softened.
- Add the garlic and sauté 2 minutes more.
- Stir in the flour, the chile and slowly add the water, whisking to break up any lumps in the chile.
- Add the oregano and the cumin, and bring to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the mixture has thickened slightly.
- Season with salt to taste.
Estimated Nutrition Facts per Serving Serving Size: ¼ cup
Calories55
Total Fat4g
Saturated Fat0.5g
Cholesterol0mg
Sodiumvaries depending on salt added
Without added salt~5mg
With ~1 tsp salt in full batch~200mg per serving
Total Carbohydrate4g
Dietary Fiber1g
Total Sugars<1g
Protein1g
Estimated Nutrition for Entire Batch (about 3 cups)
Calories660
Total Fat56g
Saturated Fat6g
Carbohydrates48g
Fiber12g
Sugar8g
Sodiumvaries depending on salt added
Without added salt50mg
With ~1 tsp salt in full batch2400mg per serving
Protein12g