Ingredients45 m servings 13
- Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
- Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.
- Cook's Note
- Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.
Per Serving: 13 calories; 0.4 2.4 0.6 < 1 105 Full nutrition
ReviewsRead all reviews 4
This recipe sounds awesome. I have not tried it yet, but I can't wait to make it. I have been looking for sauces such as this and I'm hoping it turns out as good as it sounds
Made the chile sauce. Now I need to make enchilada's or something to try it out. Too hot right now to cook. The sauce taste good.
It was delicious! Much more like real New Mexico red than the tomato-based salsa we get here in Colorado. This is the real thing.