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Southwest Red Chile Sauce

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PREP TIME
20 min
COOKING TIME
23 min
TOTAL TIME
43 min
SERVINGS
4 servings
Dinner Southwestern
Southwest Red Chile Sauce
Ingredients
  • 2 tablespoons canola oil
  • 20 New Mexico dried red chile pods, stemmed and seeded
  • 10 dried chile de arbol peppers, stemmed and seeded
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 quart chicken stock, or more if needed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 tablespoon honey
Instructions
1
Preheat your saucepan over medium heat and apply a thin layer of oil to the bottom. Introduce chile pods into the pan, allowing them to release their flavors and aroma as they toast for approximately 3 minutes.
2
Next, incorporate the onion and garlic into the saucepan, stirring constantly to facilitate their breakdown and release of flavors. Continue cooking for about 5 minutes or until the mixture is fragrant.
3
Now, add sufficient chicken stock to the pan so that the chile pods are partially submerged. Allow the mixture to simmer gently, transforming the texture of the chile pods into a soft, gelatinous consistency, taking around 5 to 7 minutes.
4
Transfer half of the chile-stock mixture into a blender, covering it with a lid and securing it firmly in place using a potholder. Pulse the blender a few times before releasing its contents back into the pan.
5
Repeat this process with the remaining chile-stock mixture, pouring it into a separate container to avoid any contamination.
6
Strain the blended sauce through a fine-mesh sieve into a clean saucepan over medium heat. Discard the solids that have settled at the bottom of the sieve.
7
Introduce cumin, coriander, and oregano into the saucepan, stirring them in thoroughly. Add honey to the mixture and continue cooking until the sauce has thickened to a consistency that evenly coats the back of a spoon, taking around 10 minutes.