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Authentic New Mexican red chile sauce is a staple around the southwest. The sauce is smooth, and the kick can vary depending on the chile pepper. While red chile (chili) sauce can sometimes be confused with enchilada or tamale sauce, red chile is unique to the southwest. Try it and discover why we love it in the Southwest.
New Mexico cuisine is synonymous with food topped with delicious New Mexcian chile sauces. The most well-known sauces are red and green chile. While the sauces vary in flavor, they come from the same pepper.
In Colorado, where I live, green chile sauce is all the rage. It is practically state food. However, its counterpart, red chile, does not get the credit it deserves. While they are similar, they are also very different. Red chile sauce is spicier and has more complexity. This simple sauce is made with just a few ingredients and is flavorful.
Jump to:
- What is New Mexican Red Chile Sauce?
- Is New Mexico Red Chile and Chile Colorado the Same?
- What is the Difference Between Red Chile and Green Chile?
- What is Christmas Style Chile?
- Where to Buy Red Chiles
- Ingredients
- Instructions
- Different Ways To Enjoy Chile Sauce
- Try one of my Other Southwest Recipes
- Frequently Asked Questions
- Recipe
What is New Mexican Red Chile Sauce?
Red chile sauce is popular in Southwestern cuisine. It is made from roasted red chili peppers and blended with onion and garlic. Red chile sauce is smooth in texture and can have varying levels of spiciness, depending on the type of chili pepper used.
Red chile sauce is often used as a topping for dishes such as enchiladas, burritos, and tamales or as a marinade for meats. It is a beloved sauce thanks to its bold and complex flavors.
Is New Mexico Red Chile and Chile Colorado the Same?
New Mexico red chile and Chile Colorado are similar, but not quite the same. Chile Colorado follows the same steps as the New Mexican version with one difference. The sauce is simmered for 30 minutes to deepen the flavor, color, and texture.
Over time these two recipes have overlapped. You will find recipes labeled New Mexican red chile sauce, which has been slowly simmered like chile Colorado. Unlike Colorado green chile, most people in Colorado are not that familiar with chile Colorado.
What is the Difference Between Red Chile and Green Chile?
Red and green chiles are from the same pepper, and the color gradient resembles a tomato. Green chiles are harvested before they are fully ripened and green in color. Red chiles, on the other hand, are harvested when they are fully ripe and have turned red in color.
Red chiles also tend to be hotter and have a more flavor complexity than green chiles, with fruity and sometimes smoky notes.
What is Christmas Style Chile?
Christmas is a popular way to eat chile. It means that your dish, usually a smothered burrito, will be topped with half green chile sauce and half red chile sauce. This is most commonly asked in New Mexico, but you might find it in other parts of the southwest.
Where to Buy Red Chiles
Red chiles come in four forms, dried, frozen, fresh, and powder. Of the four options, fresh and frozen are my favorite. The sauce comes out richer in flavor and thicker in texture.
- Dried - Available at most grocery stores in the Hispanic section. Look for dried chili pods in clear packaging and hanging by their label. Chile Pods
- Frozen - The frozen red chilies are in a tub at the end of the vegetable section in my store. You might have to search your store to find them. But if you can find them, it is worth it. These chiles are close to fresh, roasted, peeled, and easy to make a sauce with. I use the Bueno brand, the only brand I have ever seen at the store.
- Fresh Fire Roasted - In some of the larger cities in the west, you can find roadside stands where the chiles are being fire-roasted on site. It is fun to watch the roasting, and the flavor is amazing.
- Spice - I do not recommend using dried powder spice. The sauce will not have the same consistency as traditional New Mexican red chile sauce.
Ingredients
New Mexico red chile peppers - choose one of the following:
- Dried chile peppers - 10-12 peppers
- Fresh fire-roasted - 20-24 peppers
- Pureed red chiles - 14 ounces, the equivalent of one 14-ounce tub of Bueno.
Olive oil - 2 tablespoons
White onion, 1 medium onion, diced
Flour - 2 tablespoons; I recommend using all-purpose flour
Salt - You can use your preferred salt, table, sea, or kosher salt
Fresh garlic - 2 garlic cloves, minced. You can substitute it with ½ teaspoon of garlic powder.
Vegetable Broth - 2 cups - You can also use chicken or pork stock.
Honey or Blue Agave - (optional)
Read Before Working With Fresh Chiles
Fresh chile oil is hot and can stay on your hands for a day or two. I strongly recommend removing your contacts and wearing gloves. In my experience, this oil can stay on your hands for several days.
Instructions
Step One: Prepare the Chiles - Follow the correlating instructions for the chile type you are using:
- Option #1: Fresh Fire Roasted Chilies - 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 Chilie Puree - Allow the puree to thaw before moving to the next step.
- Option #3: Dried Chile Pods - Preheat oven to 350°F and heat 3 - 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 chilies roasting. Remove from 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 saute pan until the oil starts to shimmer. Add the diced onion and saute over medium heat for 2 minutes. Add the garlic and a pinch of salt. Saute for one minute. Set aside.
Step Three: Blend - Place the peppers, broth, and onion mixture into a blender and blend until smooth. Add a teaspoon of honey or blue agave if the sauce is too bitter.
Step Five: Strain - Place a mesh strainer or sleeve over a bowl and pour the chile sauce into the strainer to remove any seeds, onions, etc. Use a wooden spoon to help push as much sauce through the strainer as possible.
Step Five: Deeper Flavor/Chile Colorado-ish (Optional) - Simmer the sauce on low heat for 30 minutes. This sauce thickens surprisingly quickly, and I recommend watching it closely.
Different Ways To Enjoy Chile Sauce
Spicy red chile sauce is used on almost everything in my house. My husband uses it instead of hot sauce; I put it on almost anything I eat. Here are some of our favorite dishes to use this sauce with.
- Breakfast Burritos
- Burritos Casseroles
- Chili
- Eggs
- Empanadas
- Enchiladas
- Frito Pie
- Huevos Rancheros
- Potatoes
- Tamales
- Tostadas
Try one of my Other Southwest Recipes
Frequently Asked Questions
In the spectrum of chiles, the red ones are mild. However, spice is really up to personal preference. If you are concerned about spice, purchase mild peppers and only add half the recipe amount. You can add more peppers to increase the heat to your desired preference.
Yes, this red chile sauce recipe is vegan, using blue agave instead of honey.
The two are often confused. I have even confused the spellings within this blog. However, the two are very different. Here is the best way to keep them straight.
Ending with an E - The spelling with an "e" in the united states refers to the pepper. This pepper is the main ingredient and seasoning in green chile.
Ending with an I - The spelling with an "i" in the united states refers to the stew. That stew is not made with chile peppers. Instead is seasoned with a variety of seasonings.
Refrigerator Storing Instructions: Store in a glass container or a mason jar. The sauce will keep for one week. Refrigerator
Freezer Storing Instructions:- Store in a freezer-safe container or bag. The sauce will keep for up to three months.
Recipe
New Mexican Red Chile Sauce
Equipment
- Blender
- Baking sheet
- Medium-sized pot with lid
Ingredients
- New Mexico red chile peppers Choose one of the following:
* Dried chile pods - 10-12 peppers
* Fresh fire-roasted - 20-24 peppers
* Frozen Pureed - 14 ounces, the equivalent of one 14-ounce tub of Bueno.
- 1 tablespoon olive oil
- ½ white onion, diced
- 2 tablespoons flour
- 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 Chilies - 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 Chilie Puree - Let the chiles thaw before movin to step two.Option #3: Dried Chile Pods - Preheat oven to 350°F and heat 3 - 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 chilies roasting. Remove from oven. Place the chiles in the pot with hot water. Remove from heat and let the chiles soak for 30 minutes.New Mexico red chile peppers
- Step Two: Prepare the Onions - Heat the olive oil in a saute pan until the oil starts to shimmer. Add the diced onion and saute over medium heat for 2 minutes. Add the garlic and a pinch of salt. Saute for one minute. Set aside.1 tablespoon olive oil, ½ white onion, diced, 2 tablespoons flour, 5 garlic cloves, minced, 1 teaspoon salt
- Step Three: Blend - Place the peppers, broth, and onion mixture into a blender and blend until smooth. Add a teaspoon of honey or blue agave if the sauce is too bitter.2 cups vegetable broth
- Step Four: Strain - Place a mesh strainer or sleeve over a bowl and pour the chile sauce into the strainer to remove any seeds, onions, etc. Use a wooden spoon to help push as much sauce through the strainer as possible.
- Step Five: Deeper Flavor/Chile Colorado-ish (Optional) - Simmer the sauce on low heat for 30 minutes. This sauce thickens surprisingly quickly, and I recomend watching it closly.
Angela
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.
Ruth Grindeland
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.
David R
Loved it replaced the sugar with a couple tablespoons honey and reminded me of my grandmothers
Ruth Grindeland
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
Anaiah
Your red chile sauce is PERFECT and definitely has all the authentic flavors I love. It paired so well with my veggie enchiladas for dinner!
Kayla DiMaggio
Yum! I made enchiladas last night and used this sauce and it was so delicious! So much flavor in every bite!