Red Chile Sauce from PodsBy Santa Fe School of Cooking
Red Chile Sauce from Pods
Makes about 2 1/2 cups
Rinse the chile pods well to remove debris and dirt. Remove the stems from the chiles and shake out the seeds. Place the pods in a bowl and cover with 2 to 3 cups of boiling water. Weight the chiles down with a plate or can to submerge (they have a tendency to float) and let stand for 30 minutes.
Meanwhile, heat the oil in a small skillet over medium heat and sauté the onion for 3 to 4 minutes, until softened. Add the garlic and cook for 2 minutes. Remove from heat and set aside.
Drain the chiles, reserving the liquid. Place half of the chiles in a blender and add 1 1/2 cups of the soaking liquid and half of the sautéed onion/garlic and puree. Add more chile liquid if the mixture seems too thick. Repeat the process with the remaining chiles and 1 cup of the liquid, but take care to pour carefully and leave any residual grit at the bottom of the liquid and discard. Pour the purees into a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer the mixture uncovered for 20 minutes. Strain the sauce and discard the bits of skin.
Taste and season with salt as needed.
Variations: Try adding toasted chile seeds, Mexican oregano, and/or freshly ground coriander.
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Ingredients and Tools available at the School of Cooking
- 2 to 3 cups boiling water
- 1/4 cup vegetable oil
- 1 cup finely chopped onion
- 2 to 3 teaspoons minced garlic