Sunday, March 21, 2010

Red New Mexico Chile

Chile (spelled with and 'e') is a New Mexico variant of a sauce made with either fresh green or dried red chile peppers.

Normally, I use Wife's chiles when they're green but this year we let a number of them go red and dried them.

Start with your dried chile pods. Take the stems off and remove the seeds


Roast some garlic in its skins...about 10-15 minutes over medium eat in a dry skillet. Then take the garlic out of the skins.


Next toast the chiles for about 3-5 minutes in the same skillet. Add water or broth to cover. Add the garlic. Cook for about 15 minutes until the chiles are good and soft.


Put into a blender and blend until smooth. Then put through a sieve. I was on the phone and forgot to take pictures here :(

You end up with a sauce you can use in a variety of ways. I mixed some roast pork I had in the freezer.


To offset the heat I caramelized some onions





And I steamed some Mexican squash (kind of a cross between yellow and zucchini)


Red Chile Pork on Rice with Mexican Squash

3 comments:

alexis said...

can't wait to try this!!

WeaselMomma said...

I'd let you make that as a guest chef in Weaselville.

heyojules said...

Looks delicious!!!