Here is a way to use some of the new chillis that I introduced in a blog last week. It is a traditional recipe for a New Mexican Red Chile Sauce (Chilli Sauce) that is preferred by northern New Mexicans and New Mexican old-timers, especially those with Hispanic roots. It’s for chile lovers only and has a coarse earthy flavour.
450g/ 1lb dried New Mexico red chile, remove stems (leave seeds and veins if you want it hot)
2 heads of garlic, peeled
1 large onion, chopped
2tbsp dried Mexican oregano (European oregano will do)
1tsp sea salt
Water as necessary
Place the dried New mexican chilli pods on a baking tray and place in a preheated oven at 180oC / 375oF for a few minutes until they become soft and leathery.
Working in small batches at a time, purée smooth in a food processor with all the spices, adding small amounts of water as needed to make a sauce that’s got the consistency of double cream.
Place each batch of the puréed New Mexican chile in a large bowl until it has all been blended smooth, then stir it all up to get a consistent mix of the flavours.
You can then freeze these into batches and use over the next 6 – 12 months.