New Mexican Red Chile Recipe

red chile new mexico

Red Chile


Red chile pods
Salt, pepper, and garlic


Stock pot
Food processor or blender
Ricer/Food Mill (not necessary but…well yes it is)



  • Place the pods in a colander and wash them well.Red Chile Pods


  • Snap off the stems and place in a stock pot. Red Chile Pod
  • Cover with water (they will float so you can’t really ‘cover’ them but bring the water to a level so that if you push the chiles down with a spoon, they will be covered).

Red Chile PodsRed Chile Ready to Cook









  • Liberally spice with salt, pepper and garlic. Bring to a boil, reduce heat, cover and cook at a low bubble for one hour
    Red Chile Pods Boiling
  • Remove from heat but leave the lid on and let the peppers steep until the pan is cool.
  • Using a slotted spoon, transfer the peppers to a food processor or blender.
    Cooked Red Chile in the Blender


  • Add about 1 cup of the liquid and puree until smooth. This is the point where you decide what thickness you want your chile. Use more water for a thinner sauce and less for a thicker sauce Making Red Chile Sauce
  • Transfer to your ricer and process.  I use the OXO Good Grips Food Mill. This will remove all unpureed skin and seeds


  • You can also add a little of the liquid to the ricer to make sure you have squeezed out all of the chile.
  • Once you are done only seeds and skin will be left in the ricer Processing Red Chile and you will have a smooth puree of delicious red chile Red Chile Sauce Store in jars and freeze Red Chile Sauce

One Comment:

  1. I like to add some cumin and onion powder to my red chile, makes a little richer taste for me.

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