A Sauce for All Seasons: Chile Colorado

The relatively arid mountain climate of northern New Mexico puts the drying of important ingredients at the center of great cooking. Known worldwide for its Hatch green chile, its centuries-old sun-drying method of stringing and hanging chiles in long bundles known as ristras adds a deeper and more complex flavor profile to these ubiquitous peppers.

And like any ingredient that has been aged, the impact on the palate is profound; rich, smokey, decadent, and good on just about anything; warmed up as a gravy, room temperature as a condiment, or cool right from the fridge as a dip for cheese or fresh veggies. Set aside a small dish or two to experiment by adding heat or lime juice or salt so that you know how you like it best.

Chile Colorado (Red Chile Sauce)
8-10 whole dried guajillo chilies
8-10 whole dried ancho chilies
3 tbsp finely chopped white onion
5 garlic cloves, whole with peel
2 tsp ground cumin
1 tbsp Mexican oregano, crumbled
1 bay leaf
1 tsp brown sugar or piloncillo (unrefined Mexican brown sugar that comes in cones)
8 cups chicken broth
Kosher salt, to taste

Rinse chilies and split open, discarding stems, seeds, and ribs.

Add chilies onion, garlic, cumin, oregano, bay leaf, salt, and brown sugar to a stockpot or Dutch oven and simmer low in chicken broth for 30 minutes. Let cool for 10 minutes. Puree all ingredients in batches with boiling liquid.

Pour puree through a colander into a clean stockpot, pressing on solids, and discard solids; repeat the process until all ingredients have been blended and strained. Simmer low until sauce is reduced by an inch. Add a pinch of salt to taste, if needed.

Story and Recipe by Gabe Gomez /Photography by Dave Bryce/ Styling by Jasmine Williams