Don't ask me why, but yesterday I got a craving for New Mexican Red Chile Sauce.
Mind you, this is NOT the same thing as those little cans of Enchilada Sauce you see in the stores. Not even close. Red Chile Sauce is made from New Mexican Red Chiles, and it's earthy, pungent flavor is so unique - it's really hard to explain to people who have never visited the Southwest.
Other than it's AMAZINGLY good!
I'm serious, in New Mexico? It's like ketchup. It goes on EVERYTHING. You may be thinking Mexican foods - Tacos, Burritos, Enchiladas......well sure.... but....
What about a plain baked potato? Yummy!
A bowl of rice or beans? You bet!
Tofu Scrambles? Oh yeah!
Black Bean Veggie Burgers? Oh my gosh...stop!
You get the picture. Anything! And the best part?
It's 100% fat-free, low in calories, and full of vitamins and nutrients.
And did I mention it's easy to make? Yes, even way up here in Portland, Oregon. You just have to know how. And this morning, I am going to teach you 🙂
Super easy and with minimal mess. One cookie sheet for baking. One pasta pot for boiling. And a blender.
Let's get started!
Easy New Mexican Red Chile Sauce
Step 1: First step, we're going to need some Chiles.
Look in your grocery store's Mexican food section, where they sell the Pace picante sauce, Taco shells, etc. They should have a little section of dried spices, usually with corn husks for tamales, etc. Look for a big bag of dried New Mexican Red Chile Pods. I know they're out there as my Walmart here in Portland carries them.
We're going to need about 20 pods for this recipe so make sure you get the right size bag. And we want the pods - not the powder.
You may see bags labeled California Chile Pods. I personally have never tried them and only use New Mexican Chiles. Although both states grow chiles - the growing conditions around Hatch, NM are such that the chile has a very distinct flavor.
Kind of like buying a store bough tomato compared to one you just picked off a vine.
Sorry California, no offense intended.
Step 2: Roasting
Pick out about 20 of the best looking pods and arrange them on a cookie sheet. We're going to roast them in a 250 degree oven for about 20 minutes. Just enough to bring out the flavor - but not burn them.
Step 3: Cleaning the Chiles
Once they're done roasting, let them cool to touch and begin to de-stem and de-seed the chiles. I use kitchen shears to snip off the stem end and dump out all the seeds.
Note: The seeds and membranes inside chile pods (even dried) contain an oil called Capsicum. It is very irritating to some, especially if you rub your eyes, nose, or other sensitive body parts. Wear gloves if you need to - just be careful.
Step 4: Rehydrating the Chiles
Once all your chiles are cleaned, add them to a large pasta pot with enough cold water to cover them and bring to a boil. Once it comes to a simmer, cover and turn off the heat to steam for about 10 minutes.
The chiles will become puffed up and very soft. Perfect.
Step 5: Draining the Chiles
Use tongs (or a slotted spoon) to remove the softened chiles and place them in your blender, saving the water as we'll need about 2 cups to use for blending. Now some people don't like using the chile water as it can be a bit bitter. Easy - just use fresh water instead.
Step 6: Blending
To your blender full of chiles, add 2 cups of water (use the chile water or fresh), an 8oz can of Tomato Sauce, and ½ teaspoon each of garlic powder, onion powder, Mexican oregano, cumin, and ¼ teaspoon salt.
Also, add 2-3 cloves of fresh garlic and about ¼ of a white onion.
Now with your hand securely holding the top of the blender, blend on high until smooth.
Note: Hot chiles and water will create a lot of pressure inside your blender. Make sure you initially hold that lid on tightly, so we don't have any explosive accidents.
Note: Something else to note here....Red Chile stains. Clean up spills immediately and you'll be fine. Also - speaking from experience..... I really don't recommend wearing anything white.
Step 7: Straining (optional)
Taste and adjust seasoning accordingly.
Now at this point, some people like to strain their finished Red Chile Sauce through a sieve to make it even smoother. This removes any small pieces of chile skin or seeds.
I don't. It takes a lot more time, it's very messy, and I personally like it a little chunky. Besides, it tastes so good at this point I can't bear to throw any of it away!
Your choice but it does not strain easily. You'll have to use a rubber spatula and really work the sauce through the sieve.
Call me lazy, but I like it just as it is.
Step 8: Devour
The best step! Enjoy!
Potatoes, rice, beans, tacos, enchiladas, burritos, tofu scrambles, toast, biscuits, corn, vegetables.
Think of it like gravy - try it on everything!
New Mexico is truly an enchanting place. I lived in Albuquerque for almost 10 years and of all the things I miss...... the food is probably on top of the list, namely the Chiles.
Now you can have a little piece of New Mexico wherever you happen to live.
Enjoy!
Easy New Mexican Red Chile Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 cups 1x
- Category: Sauce
- Cuisine: Mexican
Description
Forget those little cans of store bought enchilada sauce, this homemade New Mexican Red Chile Sauce is the perfect condiment for any of your Mexican meals.
Ingredients
- 20 New Mexico Red Chile Pods ((dried))
- ¼ med White Onion
- 2 cups Water
- 1 can Tomato Sauce ((8oz))
- 2-3 cloves Garlic
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Mexican Oregano
- ½ tsp Cumin
- ¼ tsp Salt
Instructions
- Preheat oven to 250 degrees F.
- Arrange 20 chile pods on a cookie sheet and roast for 20 minutes
- Flip chiles halfway through roasting process
- After chiles have cooled to touch,remove stems and seeds
- Add chiles and onion to large pasta pot and cover with water
- Bring to a boil, then reduce heat, cover, and simmer for 10 minutes
- Strain the chiles if desired, or reserve 2 cups of water for blending
- Carefully remove chiles and onion from pot and add to blender
- Add remaining ingredients and blend until smooth
Nutrition
- Calories: 56
Don Doerner
Expat New Mexican here, who was surveying recipes to see if there were any new and interesting ideas to update my red chile sauce. This recipe is very authentic. Reading through the recipe and comments, I'd like to make a couple of points...
(1) California chiles (and a lot of other chiles like Ancho, Guajillo, etc.) have little or no heat and a slightly different flavor. But they provide a palatable result - it's really just whether or not you enjoy heat and the particular taste of NM red chiles.
(2) and speaking of NM red chiles, there's a bunch of different kinds, with a bunch of different heats and tastes. I like heat, and I particularly like the taste of Sandia chiles (which are medium to hot). Here's a decent source for NM chile: https://new-mexico-catalog.com - have a look around, try something - you really can't go wrong (anyway, sour cream or Mexican "creme sin sal" does a good job of helping to manage heat).
(3) be careful about using chiles from ristras! Traditionally prepared ristras are fine, but these days, with ristras being popular as decorations, many are treated to keep them looking fresh longer. You DO NOT want to make chile out of those - it can make you pretty ill.
(4) I love "comida Nuevo Mexicana", but I also like BBQ - the low&slow, smoked foods of Texas and points east of there. If you do too, try putting some chipotle peppers (basically smoked Jalapenos), prepared the same way as the chiles in this recipe. Chipotles are a bit spicier than the mildest NM red chiles, and a bit milder than the spiciest - so basically, you really shouldn't have to be concerned about spiciness - but the smoky flavor is nice.
Enjoy!
Don Doerner
Oh yeah, one last thing. Straining is a pain, but the sauce is much better if you do. I use a food mill with the finest plate installed. Afterwards, the red chile has been strained and the skin is in the food mill. Easy-peasy!
Leonard
New Mexican approved! Just be careful to not burn your chiles. If you can smell them, they are pretty much done!
Felipe
Hi Chuck: I’m Mexican but have lived in California 58 years, But I am a wimp and prefer mild sauces. A California Chile that you see in markets is a chile that is milder than New Mexico chile. A super long time ago someone brought the New Mexico chile to Anaheim, California near Disneyland and they bred it to be less hot because we Californians in Anaheim like things mild. Thats why New Mexico chiles resemble California Chiles. Also California Chiles are sometimes called Anaheim Chiles.
Murphy
Thanks, good to know!
Sen
Question- could I use Chiles from a ristra and skip the roasting step since they've dehydrated throughout fall and winter or do I still need to roast them?
Thanks in advance!
Chuck Underwood
I would still toast them a little - it really helps intensify the flavors.
Tina
Can this be canned?
Chuck Underwood
I am no expert on canning. I know it can be frozen, if that helps.
Super Mex
Red peppers are mild, roast & great with eggs. The basic NM hatch DRIED chili sauce is awesome with tomato’s sauce and/or strained. It fridges fine for a few weeks & in tamales freezes for a year. If you strain & leave out the tomato sauce, add slow cooked pork shoulder for tamales, dilute for pazole or menudo, add corn tortillas for enchiladas. Make LOTS, freeze in medium packets - you’ll be glad you did! 🙂 Make sure to salt it! Bueno amigo!
Shirl
I’ve been looking for something a little bit different, a red pepper sauce and I’m wondering what you would think of roasting red peppers and using them in exactly the same way that you made your recipe. Or maybe you have a red pepper recipe that of course is SOS free.
Kookooracharabioso
You have discovered one of my cooking secrets. I sometimes use the red bell peppers roasted instead of tomato for my chili sauce and people really love it.
Ron
Love it. I would eat this on a bowl of gravel! I used Hatch, NM HOT chilies and it is so good.
Theresa
I've been told (by Rachel cooks with love on youtube.com) that if you clean the chiles first. wipe with a wet paper towel to remove the dust on them (chile dust whatever) and remove the stems and the seeds (as they can be bitter) and don't over roast them as they are easily burnt. (burnt=bitter) your chile sauce should not be bitter. I have not tried this as of yet, but plan to. just thought someone else may appreciate these tips. Thanks for sharing you're recipe.
April
I only have regular Oregano. What can I add to make it Mexican Oregano? Making the sauce now. yum
Chuck Underwood
Just use your regular Oregano.
Barbary Doll
This is a long overdue thank you! I have made this recipe numerous times for Christmas tamales. I put some in the tamales and some on the table to go over them when serving. I’ve now graduated to whipping some up every few months (it freezes great). Who ever said chiles and tomatoes don’t mix? They are even in the same family of plants (along with potatoes, just a special carb shout out to the haters)! I use (El Pato hot) tomato sauce and I think it really adds something to the taste and texture (sorry, not sorry, chile sauce gatekeepers) so thanks again for this recipe!
Angelica Graham
I totally agree with low fat. But I am partial to carbs. I grew up in Albuquerque NM. I do miss the food and have to go back every once in awhile to eat. I will try this recipe and get back to you.
Kathy
Is this sauce supposed to be bitter? I found the New Mexico chilis and made it to the recipe...Maybe I'll have to add a little agave syrup...
Kookooracharabioso
I was taught to thin slice garlic and cook them slightly in the oil for my chili sauce recipe. As soon as you smell the aroma coming from the garlic you must get it out of the oil or it will make your sauce bitter. My family used to go to the farmers by Elfrida AZ to get the best New Mexico red chilies for our area but now those farms are gone and I have to buy my chili powder from the store and it does have bitterness that the farmers chili powder didn’t have.
Lloyd
This is real authentic sauce. I grew up with this!
Jana
Batch cooked, today, this red chili sauce, your cajun beans and a veggie soup. I found the Red chili sauce to be too bitter, even after draining. Ugh! However, I ended up drizzling some over the cajun beans. Even if I am combining too many continents, it was delish!!!!
Chuck Underwood
I have been told (but have never done it) that if your strain the chile after you blend it, through a fine seive, it removes a lot more of the skins and seeds, which reduces the bittnerness. If you try it - let me know.
Joe Kinney
Can I substitute dried red Thai chilies for the dred New Mexico chilies?
Chuck Underwood
No.
james
I know it's a pet peeve for me to say it came out bitter, when I modified the recipe a little (I steamed the roasted chilis and onion instead of boiling, I used vegetable stock instead of water, and I only had regular oregano). Because that tasted bitter - I added 2 Tbsp maple syrup, 2 good squirts of lemon juice, and an additional 1 tsp of salt. I like how it turned out, though. I wanted something similar to the tamale sauce I sometimes get in Mexican restaurants, and it is.
Tammy
I just made this and it tastes really good. Question for you though; I followed the steps as you listed in the blog and finished and now am looking at the recipe and note that it says to cook the onion with the chiles. I didn't do that so I put raw onion in the blender. Do you think that will be a problem?
Amy
My husband makes this. He makes big batches and uses some to make asado and the rest gets frozen. It’s so good but I can’t stand the little pieces of skin that get stuck on my gums. Next time I’m going to try to convince him to use cheese cloth to when he strains it. I’m not sure it will work, but it’s worth a try. We visit New Mexico a couple times a year and we always get a big bag of roasted dried Chile’s when they are available.
KT
I doubled everything in this recipe except the liquids used for blending so my sauce was a little thicker.. For the blending liquid I used 1/2 C. of the cooking water and 1 1/2 C. chicken broth, mixed everything together in a bowl so the tomato sauce would cool down the chilis, then blended in 2 batches.. Oh, and I also added 2 small chipotle peppers in adobo sauce. This yields about 6 cups - 4 of which will go into my freezer. Really good recipe. Thanks!
Easyladys.Com
Drain and rinse the black beans and add to the onion mixture. Season with cumin and a pinch of salt.
Miyra
Hi I have made my sauce this way but using different /variety of chili’s. I’ve also not roasted my chili’s. Have you omitted that and if so how did they turn out?
Chris
I just made this (I'll be making your Oil-Free Vegan Tamales later today) and it is DELICIOUS. It's also every bit as easy as the name indicates, and it's giving me a use for those chilies I bought ages ago. Thanks for making #CoronavirusKitchen a little more lively.
Lisa Montaghami
I usually make my red chile from the powder. I start with oil and flour in the pot. Now since I’m no longer using oil I’m at a loss of how to go about it. I have about 4 pounds of New Mexico red chile powder in my freezer right now that I would like to use. Have you tried making the red sauce from a powder without oil?
Chuck Underwood
I have and it never came out as good as using the whole fruit itself.
Mike B
This makes a lot of sauce. Can it be frozen? How long would it last in the fridge?
Thanks.
Chuck Underwood
Yes to frozen. I wouldn't keep it in the fridge more than 5 days.
zeze
Canned tomato sauce? Is that vegan? Why not real tomatoes?
Chuck Underwood
Use what ya got!
Char
I just made the red chili sauce. Unfortunately it’s very bitter. I used water & & not the liquid that the chili’s cooked in. Any ideas how to salvage my sauce? Have you ever had that problem
Alexandra
Very good. Thanks.
Albina
Chuck, where in New Mexico did you first try this Chile sauce? I would love to try this recipe, as made by someone else. I fear I may not like it as I grew up with only one way to make it with a few ingredients that are different from your's. I always think of adding additional seasoning to my red chile to give it "umph", but I am a "letter of the law kind" of person when cooking/making anything that has been passed down from many generations in my family. I am learning to be more of a "spirit of the law" type. It is a work in progress.
Gelisgi
Great recipe. I’m Native American, from Arizona, so I gave it my usual traditional spin. No tomato sauce and no onion. Just the chiles, Mexican oregano, garlic, a little salt, and a very small amount of pure maple syrup. The syrup tames the bitterness of the chile cooking water.
Chuck Underwood
Nice tip with the syrup! Thanks.
Leon
This is good but very mild. In fact I might add some heat. I may never use ketchup again. Thanks, Chuck.
Candice
Chuck, your heat index is def higher than mine!!! I've been gradually raising the heat my tongue will tolerate as my great Latino neighbors here in AZ share different dishes with me - and I'm definitely more heat tolerant than I was, being raised in the cool Oregon coast climate. So I was excited to see this simple recipe. This was my cooking project for today, and I was eager to taste the result - yowza. (BIG EYES!!) I loved the flavor but just couldn't do the heat, dang it. I got the same brand peppers you used, but I know they vary, and I think a few really HOT ones sneaked into that bag! I gave the quart of lovely sauce to my neighbor, she was thrilled - and laughed with me, as she has been one of my mentors in learning to cook Mexican foods! She suggested that I try it mixed with a lot more tomato sauce to cut the heat to my level, which I plan to do. As soon as I stop sucking ice-cubes....lol! Anyway, thank you for the good recipe, it was a fun learning experience for me, and a great little gift to my good neighbor! I really appreciate the time and effort you put into Brand New Vegan, and have thoroughly enjoyed your recipes. Thanks for enriching life for all the rest of us "brand new vegans"!!!
Susan
This recipe looks really tasty and seems to be a nice staple to have your arsenal of sauces!! My question is, how HOT is this, spicy wise?? I can handle a little heat. Usually tell restaurants I need it mild.....is this sauce for me??
Chuck Underwood
I would say it really depends on where you live. Outside of New Mexico - bagged Red Chile Pods in the stores are slightly warmer than a Bell Pepper - but not as much as a Poblano or Jalapeno. My wife does not like spicy either and she loves the stuff.
Sandra Bourdon
A newby question: Is Mexican Oregano different from the oregano i buy in the spice section of the grocery?
Thanks!
Chuck Underwood
Mexican Oregano's taste is a bit more citrusy; with subtle hints of lime that really enhance the flavor of chiles and paprikas.
ida
I have no complaints as I think that this sauce is great. I will definitely make again.
Annie
Everyone has their own unique style of cooking and their own spices and secrets for their own recipes . Be kind Chuck was kind enough to share his. Awesome recipe. Thanks.
Ruth Rivera
Are the New Mexico chilies hot? I love hot foods, but my husband does not.
Leon
This is good but not very hot at all. In fact I might add some heat.
R.M.j Jaramillo
Wow! Wbaf is a New Mexican Sauce to you...has been a traditional maiin ingrediant for our family of 4 generations or more for the most important Christmas food,Tamales! And this is family born and raised in Texas! I like the sauce with qusedias, or .pork chops n flour torrtias!
Will Edwards
A couple of years ago I adopted a vegetarian diet, mostly vegan, but I do still eat eggs. Anyway, I tried mixing this chili sauce into some Lightlife Gimme Lean veggie sausage. The result was delicious. It's very much like chorizo. I guess it's not too surprising because chorizo has some of the same ingredients as this chili sauce, notably cumin and oregano. For vegetarians, this work great with scrambled eggs.
Trista Aquino
Hahahah that part where you wrote "Black Bean Veggie Burgers? Oh my gosh…stop!" It will forever crack me up everytime i think of it! Your too funny!
I dont have a working oven anymore so i had to pan roast the peppers- no more then 20 seconds per side on high heat otherwise you get that bitter flavor. And simmered the sauce in the end but other then that followed the recipe exact n it came out mmmm mmm delicious! Thank you!
Susan
This Angelino finds the sauce delicious and easy. Like John above, my only regret is I haven’t learned to make this earlier in my life.
Thank you, Chuck.
John B Sealy
This sauce is so good!! I will never buy salsa or enchilada sauce again. Esay to make and absolutely excellent on beans, and totilla chips. I used 13 California and 7 New Mexico pods. Will reverse those numbers next time. I did not strain and used the boiling liquid instead of water. SO GOOD. A basic sauce for beans etc etc. My regret is I discovered this sauce at 65 yoa. Always saw the died pods in the store and wondered how they were used. DUH!
This recipe made me over a quart of sauce. I will experiment with variations in the future, but for now
I will eat this sauce/recipe every day.
John in NC
Ginger Conrad
Made it with 15 NM and 5 pasilla today for our Christmas tamales so it could be like the types we're used to eating in PHX. Wow! It's so good.
Jennifer Wiita
Can you tell me how to make that please?
BR
All real NM Chile needs is roasted NM red Chile pods, water, and a little garlic. Adding cumin makes it a Tex-mex travesty. Let the chile be the star of the show. Cumin makes “chile sovaco.”
Ole
The best part is not that it is Fat Free, that would be better to have Fat! What would be better, if it was free of:
Potatoes, Tofu, Beans, that is what giving you diseases and Obesity! Fat is something your body needs, not Carbs, especially not fake Carbs and Antinutrients like Beans (Legumes) Simply drains your body for Minerals and Vitamins, and keep your body from properly absorbing new ones, welcome to a world of feeling sick!
Mark
Disease is caused by the bioaccumulation of toxins which are primarily found in fat. Compare Dr. McDougall with Dr. Atkins and . tell me that carbs are what cause obesity. Stick to the complex carbs, Chuck, so you can keep giving us these great recipes for many years to come..
Brou
This person made multiple accounts to comment this LOL. Shame. I hope you live super long bro
Cary Craig
Being that I am from NM born and raised in the Hatch valley! I wanted to say thank you for a great recipe. No it is not normal to add tomato sauce to a enchilada sauce. But it does add some good flavor and thickens the sauce which is were most have issues. Using the fire roasted tomatoes and blending them with the chile adds another layer of goodness also!
Good recipe! Thank you!
John C
I agree, my grandmother didn't use tomates in her chili sauce either, but as a vegan from the Southwest, now living in Central Minnesota, I have difficulty getting New Mexico Chile's here. I found that I can order Hatch Chile powfer along with whole and dried on line. I generally order several pounds of the Hatch Red Chile Powder a couple times a year as I love the stuff. I think the powder is a bit sharp and I also add a little tomato sauce as I found it helps smooth the chili sharpness. I don't add much, just enough to meld the flavors as I don't want to taste the tomato flavor either. A good recipe and I look at all recipes as a guide to get me in the ballpark... Close enough, but where I can still tweak for my taste.
Great going Chuck!!
Krista
1- If I want it spicier, would it work to leave some of the seeds in?
2- How would it be with fresh tomatoes instead of tomato sauce (I have SO MANY fresh tomatoes still growing at this point)? I assume the recipe would probably need less water with fresh tomatoes.
Thanks!
Squeaky
Being a native New Mexican, I can guarantee you this is NOT an authentic NM chile recipe. One easy clue--it has TOMATO sauce in it. You should change your title. I don't care if you claim to have lived in NM for ten yrs, that is NOT a native recipe.
Joanne Lopez
So true it is not close to authentic
Marleah edwards
Agreed! Tomato sauce does not go in New Mexico red Chile! That's totally sacrelige! Not authentic at all!
Celia Ramirez
I’m mexican myself and let me tell you a Mexican sauce recipe varies from family to Family. This is just one way to go it and just because you don’t do it this way doesn’t mean it isn’t authentic. This sauce doesn’t need your validation.
Patricia
Is this hot ?
Chuck Underwood
Not to me - but everyone's spice level is different.
Jen M
For me it is. But I generally don't like anything hot. For comparison, if you like the hot enchilada sauce from the supermarket, this is for you (and much better flavor, obviously). But if, like me, you prefer the "mild" then this will be too hot for you. I really wanted to like this sauce, but I can only manage it in small doses 🙁 And yes, I used authentic New Mexico chilis (readily available in Colorado supermarkets).
Kitty Marlow
He never said it was authentic. He said it was EASY! And he did not say it was a native recipe, just that he lived in NM for awhile and this was how HE made red chile sauce. I have made it both ways.... with and without tomato sauce. Personally I like this recipe best. To each his own taste! Stop being so hateful and go find a life.
Teresa
Gosh people u complain a lot if u got nothing nice to say just keep it to yourself!!! But anyway thanks for the recipe it looks yummy to me already i will make this today...
Steve Thurson
You are sooooo right on with this point! Chiles and Tomatoes don't mix! If your in ABQ ya gotta get some red chile from Helens! Little place has the Best! I like Rancho De Chamiyo if you dine in however do not buy theirs canned. They add vinegar for preserving and it's ruined.
Steve Thurson
Thanks for sharing the recipe so people can enjoy some red chile? Everyone has different taste and red chile should be enjoyed by all no matter the combination they prefer. I think once folks experience the deep, rich, slow heat of a great red chile, they will crave authentic New Mexican food?
Viva La Nuevo Mexico!
Jerry Senehi
Fat Free is not good for you!!! Carbs is what will get to you, all known folk-diseases (Conditions) are because of Carbs, and Beans are Legumes = Just draining your body from Minerals and Vitamins! Rice is nothing but Simple Carbs and it is a Grain = Not Food!!!
Chuck Underwood
Dude - do a complete 180 and go find yourself a low-carb website. This is NOT one of them. We are HIGH CARB - LOW FAT here, and pretty darn healthy because of it. I suppose if white rice is not a food then billions of Asians have been doing the whole "eating" thing wrong for centuries....... Wrong answer but thanks for playing.
SARAH B HENDRICKSON
Chuck,
Great response to Jerry! Also, I have been living in New Mexico for about 8 years, and I really appreciate this recipe. I always found the idea of making my own red chile sauce intimidating, but man do I love it (as much as a good green chile sauce these days!)
Thanks for the vegan friendly recipes, and for sticking with the New Mexican chiles. I love this state, and would love to see the chile farmers here continue to be able to make a good living.
Best,
Sarah
Helen
Great response! I'm all about whole food plant-based lifestyle and I was able to reverse a chronic disease because of this change from the Standard American Diet. Also, I recently moved to another state. Previously, I had lived in New Mexico for nearly forty years. I so miss New Mexican food!! Thank you for your Vegan recipes, especially the Easy New Mexican Red Chile Sauce! Thank you a million times over!
Karen
Thank you! Sheesh!
Angrl
Lol great answer!!!
Marleah Edwards
You need to go read the starch solution by John McDougall MD. carbs do not make you fat.
Kellie
get a life.... Dont go to a recipe you know is not your cup of tea and Bitch
Jane
Can you use Japanese Chile pods
Chuck Underwood
No
Mika
To make is spicy what chili's do you recommend and how many to go with this recipe
Felicia Roybal
IUs ground cayenne pepper to add heat to my red chili sauce
Sandy Kane
Hi Chuck, Do you know how long this would keep in the fridge, and can it be frozen?
Paul
Yes.. you can freeze it and it can last a few months if not More..
Ernesto Rodriguez II
I you eat the skin of the Chile you will go to the bathroom. Not pleasant. Don’t be lazy, use a strainer.