Several years ago, my Santa Fe sister-in-law passed this Red Chile Sauce recipe on to me. At the time, it was supposed to be a secret recipe used in one of Santa Fe's popular restaurants. But time has pased, and I feel no obligation to continue to keep it a secret. Aren't you glad?
Santa Fe red sauce is never tomato based. This particular recipe is easy to make, contains no fat, and strikes all the right notes. You can make it as mild or hot as you like. I make up a big pot and use it in chile, on enchiladas, in posole and other soups and stews, plus chile conqueso. I buy Chinayo ground red chile when I can get it, but the red chile powder available in packages in the grocery store will sufice.
Makes: 5 cups chile sauce Preparation time: 30 minutes
I'll be posting a few recipes that use this sauce, so stayed tuned. If you find more uses, I'd love to hear about them in the posted comments.
Good cooking to you,
Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: