Green Chile Sauce

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This is another classic all-purpose sauce that is basic to the cuisine of New Mexico. It has its roots in the southern part of the state where the bulk of the green chile is grown. This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles. Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.

Ingredients

  • 1 small onion, chopped

  • 1 garlic clove, minced

  • 1 tablespoon vegetable oil

  • 1 to 1 ½ cups chopped green New Mexico chile, roasted and peeled

  • 1 small tomato, peeled and chopped

  • 2 to 3 cups chicken broth

  • 1/4 teaspoon ground cumin

  • 2 tablespoons cornstarch mixed with 3 tablespoons water

Instructions

Heat the oil in a saucepan over medium heat and saute the onion and garlic until soft.

Add the chile, tomato, broth, and cumin. Bring to a boil, reduce the heat and simmer the sauce for 10 minutes. Stir in the cornstarch mixture and continue to simmer for an additional 5 to 10 minutes to thicken.

Adjust the seasonings and serve.

Asian Chile Paste

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This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

Ingredients

distilled white vinegar, garlic, vegtable oil, salt, water

Instructions

Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

  • 1 cup small fresh red chiles, stems removed, such as Thai, serrano, piquin, or japones

  • 1/3 cup distilled white vinegar

  • 8 cloves garlic, chopped

  • 3 tablespoons vegetable oil

  • 1 teaspoon salt

  • Water as needed

Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste.

Yield: 1 cup

Heat Scale: Hot

Mascarene Chile Paste

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This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

 

Ingredients

  • 15 red jalapeños, seeds and stems removed, quartered

  • 2 medium onions, peeled and quartered

  • 2 tablespoons grated ginger

  • 1 tablespoon vinegar

  • 1/4 cup vegetable oil

Instructions

Add the jalapeños, onions, and ginger to a blender or food processor and process to a smooth paste, adding a little water if necessary. Transfer to a bowl and mix in the vinegar.

Add the oil to a saucepan and heat until quite hot and stir in the paste, mixing well. Reduce the heat and simmer until the paste thickens. Take care that the paste does not burn. Simmer for about 10 minutes. Remove, cool, and store in clean jars.

Yield: About 3 cups

Heat Scale: Hot

 

Sauce Rougaille

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This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

Ingredients

  • 1/4 cup vegetable oil

  • 4 New Mexican chiles, seeds and stems removed, finely chopped

  • 2 teaspoons grated ginger

  • 2 teaspoons minced garlic

  • 2 medium onions, peeled and finely chopped

  • 1 tablespoon tomato paste

  • 2 large tomatoes, peeled and choppped

  • 1 tablespoon chopped fresh thyme

  • 2 tablespoons chopped fresh parsley

  • Salt and pepper to taste

Instructions

Pour the oil into a wok or large sauté pan and heat until hot. Add the chiles, ginger, garlic and onion and saute until the onions are soft, about 10 minutes, stirring constantly. Add the tomato paste and cook for 30 seconds, stirring constantly. Add the tomatoes, stir, cover, and simmer on medium heat for 10 minutes. Remove from the heat and check for consistency, adding some water if too thick. Stir in the thyme and parsley, adjust the salt and pepper, and serve.

 

Chile Piquin Salsa

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‘This salsa is served either smooth or as a salsa that has texture. It’s best made with fully ripe tomatoes, but if they aren’t available, canned tomatoes can be substituted. ‘

Ingredients

  • This salsa is served either smooth or as a salsa that has texture. It&rquo;s best made with fully ripe tomatoes, but if they aren&rquo;t available, canned tomatoes can be substituted. The flavor of the salsa is better made with canned, rather than under-ripe tomatoes.

  • 2 tablespoons crushed chile piquin, including seeds

  • 6 roma tomatoes, chopped or substitute 2 cups canned tomatoes

  • 1 8-ounce can tomato sauce

  • 1 small onion, chopped

  • 1 tablespoon red wine vinegar

  • 1 teaspoon garlic powder

  • 2 teaspoons sugar

  • Pinch ground cumin

  • Pinch oregano, Mexican preferred

  • Salt to taste

Instructions

In a mixing bowl, cover the chiles with 1 cup of very hot water and let steep for a couple of minutes.

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste.

Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.