New Mexico Red Chile Sauce

Take out a pot deep enough for boiling. Fill half way with water and start boiling.

Gather 2 handfuls of dried Red Chili pods and remove the stem and about 1/4 " of the chili end so that the seeds fall out. (You will want to have a trash can ready near but so that you can dump the seeds out, don't worry if there are some still in the pod) As you clean individual chili add to the boiling water. Once all pods are in the water allow them to boil for about 20 minutes.

Peel 3 garlic cloves and set to the side. Remove from heat and take out the blender.
Remove the pods with cooking tongs and place about 2 cups of cooked pods at a time into the blender and pulse the blender, once pulsed a bit liquefy the pods. (BE CAREFUL WHEN YOU BLEND BECAUSE THE HEAT IS GOING TO CAUSE PRESSURE IN THE BLENDER AND THAT CAN MAKE THE TOP COME OFF, I PUT A DISH TOWEL ON THE LID WHILE I BLEND FOR PROTECTION AGAINST THE HEAT AND BE SURE TO HOLD THE LID ON) As the pods finish blending strain them into a glass bowl, a fine strainer works best. (If you use a plastic bowl the pods could stay it and trust me this stain will not come out) On the last set of pods to be blended add the garlic cloves and liquefy as well. As the blended chili goes through the strainer there will be a build of chili peel , stir with a spoon to aid the flow through the strainer. Dump remaining peel into the trash.

Take a skillet of medium depth and place on the stove at medium heat. Add 2 tbsp of olive oil. Once the oil appears hot add sprinkles of white flour to create a paste. (We are creating a roux) The paste should have most of the oil soaked up when completed. Add strained red chili to the paste and simmer for 20 minutes stirring occasionally. Add salt to taste. ( The chili should taste a little sweet (depending on where the chili was grown) with a hint of garlic and salt.

Red Chili can be used a number of ways, enchiladas , huevos rancheros, mixed with pinto beans , on top of eggs, by itself with saltine crackers, etc. I have even gone as far as eating it with a low fat ranch salad.

Red chili has Capsaicin in it which is said to have many health benefits so make sure and eat plenty but don't forget a beverage because sometimes red chili can be spicy!

I hope you enjoy it! On Monday I will post a recipe for low-fat enchiladas using this sauce. Have a great weekend! I'll be gone until Monday.
~Mario