NM Red Chile Sauce and Salsa Dip

Recipe

12 Red Pepper Dried Pods (I used Barker’s Mesilla Valley Pods)

3-1/2 cups water

2 Tbsp Knorr Powder Chicken Bouillon

4 whole garlic cloves minced

2 tsp sea salt

2 Tbsp Olive Oil

2 Tbsp Flour

1 teaspoon Mexican Oregano

Rinse chile pods in a colander and remove stems and seeds. Leaving some seeds is okay. Place the pods, in water with bouillon and bring to a boil. Turn down and simmer for 25 minutes until pods are soft and water is about half.

Place cooked pods with half of the liquid, salt, oregano, and garlic into a blender. Blend until smooth and paste like.

Heat up a pan with olive oil and then add flour. Cook until lightly browned. Add chile paste and lower heat to a simmer. Add remaining liquid until it has a gravy like texture. Simmer for 5-10 minutes and then cool.

Once cooled, use as a salsa dip. Thin with chicken broth until desired thickness. This is a versatile sauce/dip and can be used in pork to make tamales, or a posole sauce, used with ground beef for Frito pie base. Great on top of eggs, or used on rice or veggies.