Fresh Red Chile Sauce

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This method of making chile sauce differs from others using fresh green New Mexican chiles because these chiles aren’t roasted and peeled first, as you must do with green chiles. Because of the high sugar content of fresh red chiles, this sauce is sweeter than most. We harvested some chiles from his garden one late summer day, made a batch of this sauce, and ate every drop as a soup! It makes a tasty enchilada sauce, too. It will keep for about a week in the refrigerator.

Ingredients


1/4 cup vegetable oil
8 fresh red New Mexican chiles (or more to taste), seeds and stems removed, chopped
1 large onion, chopped
3 cloves garlic
4 cups water
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
1/2 teaspoon Mexican oregano leaves
Salt to taste

Instructions

Heat the oil in a large saucepan and saute the chiles, onion, and garlic until the onion is soft, about 7 minutes.

Add the remaining ingredients, bring to a boil, then reduce the heat and simmer for 1 hour, uncovered.

In a blender, puree the sauce in batches and return it to the saucepan. Cook until the sauce thickens to the desired consistency. Add salt to taste.

New Mexican Green Chile Sauce

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This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.

Ingredients

  • 1 small onion, finely chopped

  • 1 clove garlic, minced

  • 2 tablespoons vegetable oil

  • 1 tablespoon all-purpose flour

  • 2 to 3 cups homemade chicken stock

  • 1 cup chopped green New Mexico chile, roasted, peeled, stems removed

  • 1 small tomato, peeled and chopped

Instructions

Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to “cook” the flour. Slowly add the broth and stir until smooth.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.

Louisiana-Style Hot Sauce

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This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation.

Ingredients

  • 1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles

  • 2/3 cup white vinegar

  • 1 3/4 teaspoons salt

Instructions

Place all the ingredients in a blender or food processor and puree until smooth.

Pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using.

 

Caribbean Salsa

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The combination of fresh fruit and chile produces a salsa that goes well with lighter fare such as grilled chicken or fish. This will keep for up to a week in the refrigerator.

Ingredients

  • 1 cup diced fresh mango

  • 1 cup diced fresh papaya

  • 6 serrano chiles, stems removed, minced or substitute 2 habaneros

  • 1/2 red bell pepper, stem and seeds removed, minced

  • 3 green onions, sliced, including some of the green

  • 1/4 cup fresh lime juice

  • 2 tablespoons vegetable oil

  • Chopped fresh cilantro

Instructions

Combine all the ingredients and allow to sit for an hour to blend the flavors.

 

Salsa Fresca

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Fresh salsas are a must during the summer are a great way to use the earliest pods such as jalapeños and serranos. Vary the flavor of the salsa by using different chiles as they become available. Keep a supply on hand to serve with chips as a dip, as an accompaniment to grilled poultry or fish, or with burritos, fajitas, or even hamburgers. This salsa will keep for 2 days in the refrigerator. It does not keep its texture when frozen.

Ingredients

  • 3 serrano or jalapeño chiles, stems and seeds removed, minced

  • 2 yellow wax chiles, stems and seeds removed, minced

  • 2 large tomatoes, finely diced

  • 1 medium purple onion, finely diced

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 2 tablespoons fresh lime juice or cider vinegar

  • 1/4 cup chopped fresh cilantro or parsley

  • 1 large avocado, diced

Instructions

Combine all the ingredients except the cilantro and avocado and let the salsa sit for at least an hour to blend the flavors.