New Mexico Chiles are commonly used in Southwestern and Mexican dishes that add piquancy (or zest) to red sauces, chile con queso, chile rellenos, chile verde, chutneys, salsas, soups, seasonings, stews and dry rubs. During August and September throughout New Mexico you’ll find colorful strings of hanging red New Mexico chiles called ristras. While spectacular to look at, once dried, these chiles are used as a base in their red chile sauce which is at the heart and soul of much of the regional New Mexican Cuisine.
This red chile sauce is most commonly known as Chile Colorado and is mild on heat but rich with flavor and perfect to use in authentic New Mexican recipes. We like to use it to add deep, rich flavor to our enchiladas, tamales, and our personal favorite - scrambled eggs. Add some onions, bell peppers and tomatoes to the eggs, top with the Chili Colorado sauce and roll them up in a flour tortilla and you have a terrific breakfast burrito.
- Break Hatch New Mexico Chile pods into pieces, removing seeds and stems.
- In a large pot, combine water, chiles, onion, garlic, Ground Cumin, Mexican Oregano and Coarse Sea Salt.
- Bring to a boil and reduce heat.
- Cover and simmer about 10 minutes.
- Remove from heat and let the mixture sit for about another 10 minutes until Chile pods have softened and mixture has cooled.
- In batches, carefully spoon cooled mixture into a blender and puree until smooth.
- Continue until all the Chiles are pureed. Add a little water if the mixture seems thick. It should be a smooth consistency.
- Sauce can be refrigerated for about a week in a covered container.