Secret Santa Fe Red Chile Sauce
Several years ago, my Santa Fe sister-in-law passed this Red Chile Sauce recipe on to me. At the time, it was supposed to be a secret recipe used in one of Santa Fe’s popular restaurants. But time has pased, and I feel no obligation to continue to keep it a secret. Aren’t you glad?
Santa Fe red sauce is never tomato based. This particular recipe is easy to make, contains no fat, and strikes all the right notes. You can make it as mild or hot as you like. I make up a big pot and use it in chile, on enchiladas, in posole and other soups and stews, plus chile conqueso. I buy Chimayo ground red chile when I can get it, but the red chile powder available in packages in the grocery store will suffice.
Makes: 5 cups chile sauce Preparation time: 30 minutes
Ingredients 8 tablespoons New Mexico red chile powder (mild or hot – you choose) 6 tablespoons flour 1 mediun garlic head, crushed 2 teaspoons salt 1 teaspoon cumin seed, crushed 1/4 teaspoon cinnamon 5 cups water, divided
Directions 1. In saucepan comine all the dry ingredients (chile powder, flour, cumin, cinnamon). 2. Very slowly, add 1 cup of water, stirring to avoid lumps. 3. Sir in the remaining 4 cups of water and add the garlic. 4. Bring to a boil, then reduce heat and simmer a minimum of 20 minutes, stirring occasionaly. Sauce will be watery. Refrigerate and store in a glass container. Keeps for about a month. (I keep it longer, but offer no gurantees.) Makes enough for about 1 1/2 dozen enchiladas.
I’ll be posting a few recipes that use this sauce, so stayed tuned. If you find more uses, I’d love to hear about them in the posted comments.
Good cooking to you! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.