Green Chile’s Great, But Don’t Forget the Red!

Although green chile is a New Mexican staple, it’s easy to forget how darn good some red chile can be. Indeed, red chile has a rich history in our region and there are lots of different kinds.

For hundreds of years, farmers in New Mexico have grown a more distinctive kind of red chile: known as Chimayo pods, these small, wrinkly chiles need to be matured for a bit longer, but it’s worth the wait. They’re delightfully sweet and mellow, unlike green chile, but they’re ideal for making a red chile sauce that’ll go with almost anything you put on your dinner table.

New Mexico Magazine published a great recipe for an authentic red chile sauce - we couldn’t help but share:

Makes approximately 4 cups

¾ cup ground dried New Mexican red chile, preferably Chimayó (available from santafeschoolofcooking.com)

2 tablespoons minced onion

1 teaspoon garlic salt, or more to taste

4 cups vegetable broth, preferably, or water

2 tablespoons cornstarch, dissolved in an additional 2 tablespoons water

Combine chile, onion, and garlic salt in a large, heavy saucepan. Slowly add broth, mixing carefully. Break up any lumps of chile. Cook mixture over medium heat and bring to a boil.

Reduce heat to a simmer. Cook for about 20 minutes, stirring occasionally. Stir in cornstarch mixture and cook about 5 minutes more. Completed sauce should be reduced by about one-quarter, coat a spoon thickly, and no longer taste of raw cornstarch. Add more garlic salt if you wish. Serve sauce warm with tortas, enchiladas, burritos, or other dishes.

Ahead-of-time note: Red chile sauce keeps for up to 5 days in the refrigerator. It also freezes well.

Click here for the full recipe, along with a recipe for bread pudding, from New Mexico Magazine.