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Chilis, Dried New Mexican

Chilis, Dried New Mexican

2 oz. resealable bag
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The dried chili commonly used in classic New Mexico "red sauce".

Hatch Red Chili Sauce

2 oz dried New Mexico chile pods

3 ½ cups water

2 whole cloves garlic

1 tsp whole oregano, crushed (Mexican oregano is preferred)

2 tsp salt (or to taste)

2 tbsp oil

2 tbsp flour

Rinse chiles, remove seeds and stems, and place in a pot with water. Heat to boiling, reduce heat to simmer, and cook until pods are soft and pulpy, about 20 minutes.

Strain pods, reserving cooking liquid, and place in a blender. Add garlic, oregano, salt and half the liquid (about a cup). Blend until a smooth, paste-like consistency is obtained.

In large skillet, heat 2 tbsp oil. Add flour and brown lightly. Remove from heat, add chile mixture to flour mixture, and continue to stir until lumps are dissolved. Return to heat. If needed, stir in enough additional soaking liquid to produce a gravy-like texture. Allow to simmer for 10 minutes.

Yield: About 2 cups.

Comes to us from Miles Away Farm (Walla Walla) via Walla Walla Food Hub. We farm based on permaculture principles – Everything has a job. Everything supports something else. We always let nature lead the way. Our farm is NOT certified, but we are functionally organic.