This Red Chile Pumpkin Sauce sauce combines the spicy and unique flavor of dried New Mexico red chiles with the flavor and a little bit of the texture of pumpkin purée. Not only is this sauce just downright delicious, but it is a great solution to toning down the heat in a red chile sauce. You get all of the flavor of a traditional New Mexico red chile sauce, but not the mouth-burning heat that can come with it, especially if you are using HOT or Extra HOT chiles.
I’ve had several inquiries as to how to make a red chile sauce “less hot” and my typical answer is to add honey, 1 tsp. at a time. But the problem with adding honey is, if you add too much, then you end up with a sweet sauce that can ruin a good batch of enchiladas. This chile-pumpkin sauce is definitely the solution.