Red Chile Sauce from Pods

Red Chile Sauce from Pods

Sun-dried red chile pods from Southern New Mexico are prized for their rich, earthy, and slightly sweet flavor. Sun drying intensifies their taste and preserves them. Late in harvest season, you might spot hillsides and rooftops covered with chiles drying in the sun. Making red chile sauce from whole pods takes more effort than using powdered chile, but our chefs say the depth of flavor is well worth it.

  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: Total Time (including soak): 1 hour 10 minutes
  • Yield: 1 1/2 cups
  • Cuisine: New Mexican
  • Category: Sauce

Ingredients

  • 12 New Mexico red chile pods (MS 496)
  • 2 to 3 cups boiling water
  • 1/4 vegetable oil
  • 1 cup finely chopped onion
  • 2 to 3 teaspoons minced garlic
  • Salt to taste

Instructions

  1. Rinse the 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. Weigh the chiles down with a plate or can to submerge (they have a tendency to float), and let them stand for 30 minutes.
  2. Meanwhile, heat the oil in a small skillet over medium heat and sauté the onion for 3 minutes, until softened. Add the garlic and cook 2 minutes. Remove from the heat and set aside.
  3. Drain the chiles, reserving the liquid. Place half the chiles in a blender and add 1 1/2 cups of the soaking liquid and half of the sautéed onion/garlic mixture and puree. Add more chile liquid if the mixture seems too thick. Repeat the process with the remaining chiles and 1 cup of the soaking 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 for 20 minutes. Strain the sauce and discard the bits of skin. Taste and season with salt as needed.

Estimated Nutritional Facts per Serving Serving Size: 1/4 cup

Calories25 kcal
Total Fat2g
Saturated Fat0.3g
Cholesterol0mg
Sodium40–100mg (depends on salt added)
Total Carbohydrate2g
Dietary Fiber1g
Sugars<1g
Protein0.5g

Estimated Nutritional Facts for Entire Recipe

Calories~250 kcal
Total Fat~20g
Saturated Fat~3g
Cholesterol0mg
Sodium300-2,400mg (depends on salt added)
Total Carbohydrate~20g
Fiber~10g
Sugars<5g
Protein~5g