New Mexico Red Chile Sauce

Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother’s recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.

Step: 1

Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.

Step: 2

Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.

Step: 3

Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.

Step: 4

Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

Per Serving: 371 calories; protein 11.7g; carbohydrates 52.3g; fat 8.1g; cholesterol 0.7mg; sodium 711.9mg.

Getting stay in and make food your food instead of eat in the evening out is good a process in the best direction if you’re more point on eating healthier. There’s no good way to know precisely what’s happen into the food you’re eat than by making it homemade Making the best of the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .