Red Chile

 




I always knew the food in New Mexico was great even before I moved down here. What I did not know was how many of these foods are annual holiday traditions. Bizcochitos, tamales, and red chile sauces are a staple of New Mexican holidays, so naturally being new down here I wanted to learn about these classical foods. After making bizochitos, and not having the time or recipe to attempt tamales I decided to make Red Chile Sauce. So, after some searching around, I found a recipe that seemed very approachable, and next was acquiring the ingredients.

The first step was preparing the dried New Mexican chiles, so out to the patio to take down the previously made ristra and get to work. So, after some struggle, and a lot of spilled seeds in the kitchen I had the peppers done. I was surprised just how much time really went into preparing the peppers for this sauce. Now I know why this is a holiday tradition where it is made in bulk. Well after prep, and lots of clean up it was finally time to put it altogether.

After sauteing, simmering, boiling, and blending I finally made my first true red chile sauce. The end result I was happy with, minus all the cleanup. The flavor was very clean with just a hint of spice at the end, now the question is what to put it on? The answer is simply as much as possible, but burritos, enchiladas, and tostadas are at the top of my list.

After experiencing my first harvest into holiday season here the tradition of red chile sauce is one I really enjoyed. From getting to make my own ristra, watch it dry out, to using the same ingredient months later to enjoy was so much fun, and very worthwhile. Every aspect of it was enjoyable, and this will be a new tradition for me as long as I live here. Next year I will be more prepared though, but when it comes to the question of red, green, or Christmas I have to lean towards red.  

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