Tag Archives: sauce

New Mexico Red Chile Mole

A red mole' sauce made with New Mexico red chile, pecans, pistachios and an assortment of spices. | mjskitchen.com

 

A few weeks ago a friend and I took a cooking class at the Santa Fe Culinary Academy.  The class was on mole and was taught by Chef Fernando Olea, a well-known Santa Fe chef, originally from Mexico City.  The class was a demonstration of Chef Olea making his family recipe for Mole Poblano while engaging the class in a discussion on the different types of moles and the endless variety of ingredients.  Chef Olea encouraged us to create our own family recipe for mole, addressing our own tastes and using local ingredients.  Chef Olea was so inspiring, that when I got home, I did just that.  The main ingredients in the New Mexico Red Chile Mole recipe below are mostly local, New Mexico ingredients. The primary chile is dried New Mexico red which gives it more of a red color than the dark chocolate color that one might get from a combination of other dried chiles such as pasilla, mulato, and ancho.

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Chile de Arbol Sauce with Toasted Pecans

Chile de arbol sauce is a spicy sauce made with chile de arbol, pecans and pumpkin seeds. mjskitchen.com

 

Ever since I ate my first chile de arbol pepper I have been in love with the flavor of this pepper. It is totally different from the traditional New Mexico red chiles and quite a bit hotter. You’ll find them in my Chile de Arbol Salsa and Red Chile Paste, and many times I throw a couple of peppers in a pot of beans or soup. Last year I came up with this Chile de Arbol Sauce which is completely different from the salsa and paste, but just as tasty.  This sauce is similar to a Mexican molé or pipián sauce which are puréed seed/nut/chile sauces used for a variety of dishes.

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Triple Cranberry Sauce

Cranberry sauce with three types of cranberries

If you read my previous post – Cranberry Bread – you know I love cranberries with orange.  Therefore it shouldn’t be surprising to see that my cranberry sauce is a lot of cranberries with a touch of orange.

Several years ago I tried a Triple Cranberry Sauce that used orange marmalade, orange juice, and orange zest.  It was good, but TOO much orange in the sense that it competed with the cranberries.  So with that recipe as inspiration, I started experimenting to come up with the perfect cranberry sauce for my and Bobby’s palettes.  Well, here it is.

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New Mexico Green Chile

A bowl of New Mexico green chile sauce mjskitchen.com

 

In this post we’ll be making a traditional New Mexico green chile sauce and take a look at several recipes that use either use the sauce or that use chopped green chile peppers. New Mexico green chile is called by many names – New Mexico chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few.  Unlike poblano and jalapeno, New Mexico green chile has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable!  If you missed my Red or Green? post, check it out to see how chile is roasted.

The whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos.  Once fried, one could smother the rellenos with more green chile sauce or red chile, or both.  The roasted chiles can also be chopped and used for green chile sauce, green chile stew, salsa, just a bowl of green chile, and many, many more dishes.  Last week I shared with you my red chile sauce, so this week I’m sharing my recipe for New Mexico Green Chile Sauce.

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New Mexico Red Chile

Remember those fresh red chile ristras from my Red or Green? post?  It doesn’t take long under the New Mexico sun for them to become dried red chile. Once dry, they can be ground into red chile powder, chile flakes, or turned into red chile sauce (recipe below). Continue reading for more information on New Mexico Red Chile.

Ristras of New Mexico red chiles

 

I usually go for the red chile sauce.  Every year we purchase a bag of dried red chiles or a fresh ristra. The ristra we hang it in the backyard to dry. Once dry, I break off the pods at the stems and make a couple of big batches of red chile sauce. I freeze most of it in small containers for future use, but always reserve about two cups for enchiladas. Below is my recipe for New Mexico Red Chile Sauce. For the heat level, I try to buy “medium” when I have a choice, but most of the time, the only choice is hot – but we like it hot.

If you don’t have or can’t find red chile pods, you can always make a red chile from powder.

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