New Mexico Red Chile Sauce Recipe
This homemade red chile sauce captures bold, smoky, and slightly sweet flavors straight from dried New Mexico red chile pods.
Blended with garlic and just the right seasoning, it’s a comforting staple in Southwestern kitchens.
Why People Will Love This Recipe
Authentic flavor: The dried red chile pods give a smoky, earthy taste that’s both rich and slightly sweet.
Versatile: Use it on everything—from breakfast eggs to dinner enchiladas.
Easy to customize: You control the spice level, texture, and thickness.
Clean and simple: Made with just a few pantry staples—no preservatives, just real ingredients.
Key Ingredients
Dried New Mexico red chile pods – The soul of the sauce; they add rich color and smoky depth.
Hot water – Used for soaking and blending the pods into a smooth sauce.
Garlic powder – Adds a savory boost.
Black pepper – For warmth and spice balance.
Salt – Essential for enhancing all the flavors.
Kitchen Tools
Bowl (for soaking)
Blender
Measuring spoons
Fine mesh sieve (optional)
Saucepan (if simmering)
New Mexico Red Chile Sauce Recipe
Ingredients
10–12 dried New Mexico red chile pods (remove stems and seeds)
1 cup hot water (for blending, plus more for soaking)
1 tsp garlic powder
½ tsp black pepper
Salt to taste (start with ½ tsp and adjust)
Instructions
Soften the Chiles:
Rinse the dried chile pods to remove any dust. Place them in a bowl and cover with very hot water. Let soak for about 20–30 minutes, or until soft and pliable.
Blend the Sauce:
Transfer the softened chiles to a blender. Add 1 cup of the hot soaking water, garlic powder, black pepper, and blend until smooth. If too thick, add a bit more hot water to reach your desired consistency.
Season to Taste:
Taste the sauce and add salt to your preference. You can strain the sauce through a fine mesh sieve for an ultra-smooth texture if desired.
Optional – Cook It Further:
For deeper flavor, pour the blended sauce into a saucepan and simmer gently for 10–15 minutes. This helps mellow out the chile and blend the flavors beautifully.
Serving Suggestions
Pour over enchiladas, tamales, burritos, or grilled meats
Serve with eggs and potatoes for a hearty breakfast
Add to beans or stews for a flavor boost
Use as a base for red chile pork (carne adovada)
Tips & Variations
Add onion or fresh garlic when blending for extra depth.
Use chicken or vegetable broth instead of soaking water for added flavor.
If you like it spicy, toss in a chile de arbol or two while blending.
Store in the fridge for up to 5 days, or freeze for future meals.
Notes for Making New Mexico Red Chile Sauce
Choose Quality Chile Pods
Use dried New Mexico red chile pods, preferably from Hatch or Chimayo if available. The quality and freshness of the pods greatly affect the taste—look for ones that are pliable and deep red, not brittle or dusty.
Rinse Before Using
Always rinse the chile pods under cool water to remove any dirt or residual dust. This is especially important if you’re not straining the sauce later.
Remove Seeds and Stems
Cut open the chile pods and discard the stems and seeds. This helps reduce bitterness and ensures a smoother final sauce.
Soak Until Soft
Soak the pods in very hot water for at least 20–30 minutes or until completely soft. You can cover the bowl with a plate to retain heat and speed up the process.
Use Soaking Water or Broth
For blending, you can use the soaking liquid for added chile flavor. However, if you want a richer taste or reduced bitterness, consider using warm chicken or vegetable broth instead.
Blending Tip
Blend thoroughly until the sauce is completely smooth. For an extra silky texture, strain the sauce through a fine mesh sieve to remove skins or any remaining bits.
Simmer for Depth
While optional, simmering the blended sauce for 10–15 minutes helps mellow out sharpness, intensify the flavor, and slightly thicken the sauce.
Taste and Adjust
After blending and/or simmering, taste the sauce. Add more salt, garlic powder, or pepper as needed. If the sauce is too acidic or bitter, a tiny pinch of sugar can balance it out.
Thickness Control
If the sauce is too thick, thin it with more broth or hot water. If it’s too thin, let it simmer a little longer to reduce.
Storage is Key
This sauce stores well! Make a large batch and refrigerate for up to 5 days or freeze in small containers or ice cube trays for quick use.
Nutrition Information
(Per 2-tablespoon serving, estimated)
Calories: 25 | Carbohydrates: 5g | Fat: 0.5g | Protein: 1g | Fiber: 1g | Sodium: 120mg
Recipe Swaps and Variations
Use broth: Swap hot water for chicken or vegetable broth for extra richness.
Add fresh onion or garlic: Blend with a sautéed shallot or fresh garlic for depth.
Make it creamy: Stir in a bit of sour cream or crema for a milder, creamy version.
Add other spices: Try oregano, cumin, or coriander for a twist on flavor.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in small batches for up to 3 months.
Reheating: Warm gently on the stovetop; stir in a bit of water if it thickens too much.
Food and Drink Pairings
Perfect with: Enchiladas, tamales, carne adovada, huevos rancheros, beans and rice.
Sides: Warm flour or corn tortillas, Mexican rice, refried beans.
Drinks: Horchata, Mexican lager, or a smoky mezcal cocktail.
Frequently Asked Questions:
What’s the difference between New Mexico chile and other dried chiles?
New Mexico chiles have a mild to medium heat with earthy, slightly sweet notes.
They’re less spicy than arbol or guajillo chiles.
Can I use chili powder instead of dried pods?
Not really—chili powder is a blend with other spices and doesn’t offer the same depth.
Use whole pods for authentic flavor.
Is this sauce spicy?
Mild to moderate. You can increase heat by adding hotter chiles (like chile de arbol) or extra pepper flakes.
Do I need to strain the sauce?
Optional. Straining removes skin/seeds for a smoother sauce, but if blended well, it’s not necessary.
What if I don’t have a food mill for the tomatoes?
If using canned whole tomatoes with chile, just blend them directly.
The food mill is traditional but not essential here.
How long should I soak the chile pods?
About 20–30 minutes in hot water until soft and pliable.
Can I toast the chile pods first?
Yes! Lightly toasting in a dry skillet enhances their flavor, but don’t let them burn—they’ll become bitter.
How can I fix a bitter-tasting sauce?
Simmer it longer, add a pinch of sugar, or stir in a bit of broth to mellow out bitterness.
Can I double the recipe?
Absolutely—this freezes beautifully, so make extra to have on hand.
Can I can or jar this sauce?
Only if you follow proper pressure canning methods.
Otherwise, freeze it for longer storage.