New Mexico Red Chile Sauce
New Mexico red chile sauce is a simple sauce filled with the complexity of smoky red chiles! You can make this recipe with fresh or dried chile pods. Enjoy this naturally vegan sauce on top of enchiladas, burritos, huevos rancheros, tamales, and so much more!
New Mexican red chile is a traditional recipe found all over the Southwest. It is a simple recipe that uses only a few ingredients, yet it has complexity thanks to the smoky chiles! While there are many chile sauces, there is only one authentic red chile sauce. At least one sauce worth mentioning, in my humble (or not-so-humble) opinion.
When I was a kid growing up in Colorado, my favorite school meal was a straw hat. I loved it so much that I still remember it in my 50s! A straw hat is a chile made with beans and Hatch red chile sauce. You pour it over a small bag of Fritos and then top it with your favorite topping. A straw hat is simply a Frito pie, but with the Frito on top.
As a vegan, I still make Frito pie in the winter. It’s a family tradition after a day of skiing. If you have never had one, you must try this New Mexican classic recipe.
What Makes This Recipe Different
- Instructions for making this sauce with fresh, frozen, or dried red chiles.
- Made with simple ingredients and without tomato.
- Vegan, freezer-friendly, and perfect for meal prep.
Difference between Hatch, Chimayo and No.9 Chile Peppers
New Mexico red chile sauce can taste very different depending on which chile pods you use. Here are some of the most popular varieties and it’s Scoville score.
- Hatch Chiles – The most well-known variety, grown in the Hatch Valley of southern New Mexico. I almost exclusively use Hatch chiles. They are easy to find dried at most large grocery stores. I can also buy fresh chiles at roadside stands in the fall. The spice of the chile can vary wildly, with a typical Scoville range of 1,000 to 8,000.
- Chimayó Chiles – Grown in the Chimayó area of northern New Mexico, these heirloom chiles are sweeter, smokier, and more complex than Hatch. They tend to be milder, with a Scoville range of 2,000 to 4,000.
- New Mexico No.9 – Developed by horticulturist Dr. Fabián García at New Mexico State University. This chile’s beauty lies in its consistent flavor. Its Scoville range of 1,000 to 5,000.
Selecting the Right Chile Form for You
Red chiles come in four forms: dried, frozen, fresh, and powder. Of the four, I prefer fresh and frozen. The sauce comes out richer in flavor and thicker in texture. However, those options might not be available to you.
| Form | Notes |
|---|---|
| Dried Chile Pods | Available at most grocery stores in the Hispanic section. Look for dried chile pods in clear packaging, hanging by their labels. |
| Frozen | It is available at some grocery stores and Walmart in the Hispanic section. |
| Fresh Fire Roasted | In some larger cities in the west, you can find roadside stands in the early fall months where the chiles are fire-roasted on site. You can also order them online. |
| Dried Powder | I do not recommend using red chili powder. The sauce will be very thin. |
New Mexican Red Chile Ingredients
How to Make New Mexico Red Chile Sauce
Step One: Prepare the Chiles
Follow the correlating instructions for the chile type you are using.
- Dried Chile Pods (pictured)- Preheat oven to 350°F and heat 3 to 5 cups of water. Break the stems off and shake the seeds out of the pods. Place peppers in a single layer on a baking sheet. Roast for 2 to 5 minutes or until you smell the chiles roasting. Remove from the oven. Place the chiles in the pot with hot water. Remove from heat and let the chiles soak for 30 minutes.
- Fresh Fire Roasted Chiles – Wear gloves and use kitchen scissors to remove the stems and seeds. If there is a lot of char from the fire roasting, I also recommend removing it.
- Frozen Chile Puree – Allow the puree to thaw before moving to the next step.
Step Two: Onions
Heat the olive oil in a sauté pan until the oil starts to shimmer. Add the diced onion and sauté over medium heat for 2 minutes. Add the garlic and a pinch of salt. Sauté for one minute. Set aside.
Step Three: Blend
Place all the ingredients in a blender and puree until smooth. If the sauce is too bitter, you can add a teaspoon of honey or blue agave.
Step Four: Strain
Place a mesh strainer or sieve over a bowl and pour the chile sauce into the strainer to remove any seeds, onions, etc. Use a spoon to push as much sauce through as possible.
Watch Instead
FYI – Want a thicker Colorado-style sauce?
Simmer this sauce longer (about 30 minutes) until it thickens. The thicker chile is known as Colorado Chile.
Did you make this vegan New Mexico red chile sauce? Please leave a star rating and let me know how it went in the comments below.
New Mexico Red Chile Sauce
Equipment
- medium-sized pot with lid (optional)
- baking sheet (optional)
Ingredients
- New Mexico red chile peppers* See notes for types and measurements.
- 1 tablespoon olive oil
- ½ white onion, diced
- 5 garlic cloves, minced
- 1 teaspoon salt
- 2 cups vegetable broth
Instructions
- Step One: Prepare the Chiles – Follow the correlating instructions for the chile type you are using:Option #1: Fresh Fire Roasted Chiles – While wearing gloves, use kitchen scissors to remove the stems and seeds. If there is a lot of char from the fire roasting, I also recommend removing that.Option #2: Frozen Chile Puree – Let the chiles thaw before moving to step two.Option #3: Dried Chile Pods – Preheat oven to 350°F and heat 3 to 5 cups of water. Break the stems off and shake the seeds out from the pods. Place peppers in a single layer on a baking sheet. Roast for 2 to 5 minutes or until you smell the chiles roasting. Remove from the oven. Place the chiles in the pot with hot water. Remove from heat and let the chiles soak for 30 minutes.
- Step Two: Prepare the Onions – Heat the olive oil in a sauté pan until the oil starts to shimmer. Add the diced onion and sauté over medium heat for 2 minutes. Add the garlic and a pinch of salt. Sauté for one minute. Set aside.
- Step Three: Blend – Place all the ingredients in a blender and puree until smooth. If the sauce is too bitter, you can add a teaspoon of honey or blue agave.
- Step Four: Strain – Place a mesh strainer or sieve over a bowl and pour the chile sauce into the strainer to remove any seeds, onions, etc. Use a spoon to push as much sauce through as possible.
- Step Five: Deeper Flavor/Chile Colorado-ish (Optional) – Place the sauce in a medium-sized saucepan. Simmer on low heat for 30 minutes or until you reach your desired thickness.
Notes
- Dried chile pods – 10 to 12 peppers
- Fresh fire-roasted – 20 to 24 peppers
- Frozen Pureed – 14 ounces, the equivalent of one 14-ounce tub of Bueno.
Can i use chicken broth?
Hi Rosa, you absolutely can use chicken broth.
This was excellent! Just like I have had in New Mexico. I did add a can of roasted tomatoes to add some brightness and acid. It was perfect! I made chilaquiles with it and I’m craving it again today. Saving this as my go to recipe.
Awe, thank you so much Angela! I am so happy you liked it and are saving it as a go to recipe! It is a staple in our home.
Loved it replaced the sugar with a couple tablespoons honey and reminded me of my grandmothers
Hi, David,
Thank you so much for your comment, you made my day! I am going to have to make this with honey. That sounds better than sugar.
Ruth