After moving to New Mexico almost 3 years ago, I discovered a hidden secret of the Land of Enchantment...Chile. Now I don't mean the Texas Chili with ground beef, but the green and red chile that makes New Mexican food delicious! I will seriously miss it when/if we ever have to leave!
For the past 2 years, I was without a clue on how to make the red chile sauce...but one of my awesome coworkers gave me a tutorial, so now I am a red chile making machine (and it's pretty good if I do say so myself!). With the red chile sauce you can use it over eggs, burritos, to make carne adovada, enchiladas, etc. So without further ado, here is 1st food tutorial....."How to Make Red Chile"
1st. Purchase the preferred heat level of Red Chile pods
(note: Although I love spicy foods, but husband would prefer maybe a medium spice level because "I'm getting tired of putting the toilet paper in the freezer." This is the man I do love!
2. De seed and de stem the chile pods (with gloves or your hands may have a burning sensation for several hours after). Place the pods in a colander.
3. After you have de seeded and de stemmed all of the pods, place in a colander and rinse thoroughly. Shake the excess water off.
4. Put the pods in a big pot (like one you would use to boil pasta in), fill with water and let soak several hours.
5. After several hours have past, place several of the chile pods (around 1/3 to 1/2 of the total amount) along with a little of the soaking water into a blender. Blend on highest speed for at least 3 minutes (the longer the better, and I don't mean like 10 minutes of blending).
6. Pass the blender contents through a strainer into a large bowl. With a spoon or spatula, help to push the pod mixture through the strainer. Put the left over "pulp" back into the blender with more of the pods along with more soak water. Repeat the blending and straining step until all the pods and been blended. Blend the remaining pulp with some soak water and a few cloves of garlic. Blend until the garlic is good and incorporated about 2 minutes, and add to strained pod mixture.
7. Throw out the remaining soak water and put all the pod mixture into the pot. Heat until warmed through, salt to taste, and serve over/with preferred food (I can give you suggestions if you would like).
I'm not the best photographer, but this is some good stuff!
Here are some important tips to know before you make red chile:
1. Red Chile stains easily...so wear old clothes or an apron in case you get messy. Also if your counter top could stain make sure to work on a covered surface...note my green mat in the pictures.
2. Red Chile freezes well, so divvy up the portions and freeze in Ziploc baggies.
3. Be careful when touching eyes....avoid the unnecessary pain.
4. If you can't find red chile pods in stores you can order them online...bueno or albuquerque tortilla co. are good brands!
5. If you have questions make sure to email me....I sometimes forget things!
Good Luck and have fun!