Traditional New Mexican Red Chile Sauce

“The dried red chiles have a distintive earthy taste. You may enrich the sauce with a bit of cream. Use in Carne Adovada or enchiladas. Just remember to cover the rubber or plastic parts of your blender with plastic wrap and use metal spoons. These red chiles will stain rubber and plastic permanently.”
1 1/2-2 Quarts

Ingredients Nutrition

  • 1 lb dried New Mexico chile, remove stems (leave seeds and veins if you like a hotter sauce)
  • 2 heads garlic, peeled
  • 1 large onion, chopped
  • 2 tablespoons oregano, dried
  • 1 teaspoon salt
  • water, as necessary


  1. Place the chile pods on a foil lined cookie sheet and warm in a 375º F.
  2. oven for just a few minutes until they become soft and leathery.
  3. Working in small batches at a time, fit pods into a blender or food processor.
  4. Purée with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
  5. Place each batch of puréed mixture in a large bowl until all have been blended.
  6. Stir the batches together.
  7. Store in refrigerator.

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