Randy Mayor; Lydia DeGaris-Pursell
Yield
3 cups (serving size: 1/4 cup)

New Mexican chile powder gives this sauce an authentic spicy, slightly bitter flavor. You can get a similar flavor by substituting 7 tablespoons top-quality sweet paprika mixed with 1 tablespoon ground red pepper. Don't use commercial chili powder in its place, though. Serve with meat, vegetables, or as enchilada sauce.

How to Make It

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes. Add chile powder and garlic; sauté 1 minute. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer 10 minutes.

Ratings & Reviews

juliecrozier's Review

edickman
January 12, 2015
I am going to play with this recipe as I think it is a good starting point for ingredients. However, 1/2 C of chile powder? Is that a typo? I used a fraction of that. Mine was too watery, so I pureed it which helped. I will try it again with less broth. I will also use less honey, even though I only used 1 1/2 T. I don't know, it was very good. You just need to tweek the ingredients for your taste.

rstarrlemaitre's Review

juliecrozier
July 05, 2011
Nice almost smoky flavor, with just the right amount of heat. My sauce had a little bit of a chalky taste, probably because of the 1/2 cup of New Mexico chile powder called for - I'd consider blending all the ingredients in the blender after cooking, next time, to eliminate the chalkiness.

zillyons's Review

zillyons
January 16, 2011
Very easy sauce to make and worked very well for the pork enchiladas. I reduced the honey by half - it was unobtrusive and the sauce was complex but not sweet. I would make this again! Note: I think it's named "New Mexican Red Chile sauce" because it's made from *New Mexican Red Chiles*, not because it's necessarily authentic New Mexican food. Judge it on taste, not authenticity!

edickman's Review

rstarrlemaitre
February 23, 2009
I served this with the Christmas Chilaquiles - it made the meal taste amazing. I used a chili powder labeled as Mexican Chili Powder and used only 1/3 C - I would eat this again for sure