New Mexico Red Chile Sauce
New Mexico chiles are not overly spicy. The flavor will depend on which chiles you use. You can find dried New Mexico chiles in the Mexican section of some supermarkets or in Latin supermarkets.
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
canola oil
|
|
| ⅔ | cup |
white onion
minced |
|
| 2 |
garlic cloves
minced, or as needed |
*
|
|
| ½ | cup |
new mexico chile
red, ground into a powder |
* |
| 2 | cups |
chicken broth, low salt
or vegetable broth |
|
| ¾ | cup |
water
|
|
| ½ | teaspoon |
oregano
dried, Mexican if possible |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
canola oil
|
|
| 158 | ml |
white onion
minced |
|
| 2 | cloves |
garlic cloves
minced, or as needed |
*
|
| 118 | ml |
new mexico chile
red, ground into a powder |
* |
| 473 | ml |
chicken broth, low salt
or vegetable broth |
|
| 177 | ml |
water
|
|
| 2.5 | ml |
oregano
dried, Mexican if possible |
|
| 2.5 | ml |
salt
|
|
Directions
Heat oil in a medium saucepan over medium heat.
Add ½ cup onion and cook, stirring, until it begins to soften, 2 minute.
Stir in garlic and keep cooking until the onion is translucent and soft, 3 to 5 minutes.
Add chile powder and stir well.
Add broth, water, oregano and salt.
Bring to a boil.
Reduce heat to a gently boiling and cook until thickened and reduced by about ⅓, about 30 minutes.
Note: The sauce should be thick enough to coat a spoon lightly.
It can be made ahead and refrigerate for up to 3 days.
