Red Chile Sauce

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A couple things here. Living in new mexico now for 25 years i can say that a couple modifications are necessary. First, tomato anything does not belong, ever. Second, try sautee some garlic and onion to add to the puree. As far as the "bitterness"; i've generally referred to this as an "earthiness"; which is what it is supposed to be.

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I would never advise removing the seeds from the pods unless you want a slightly bland and extremely mild sauce because that's where most of the flavor and heat comes from. The key to great chile comes from cooking the pods(whole with the garlic cloves on low heat for an hour or two before processing. Also, the tomato sauce just does not belong.

For a quicker version, just use the ground red chile powder. Saute some onions, minced garlic cloves, and a jalapeno in oil. Add chile powder and pequin, then the flour to make a roux. Stir in some water and cook on low heat for about 10 minutes. Hard to beat.

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Being from New Mexico originally, I was brought up on fine Mexican dishes. This particular recipe reminds so much of restaurants that I used to frequent in Albuquerque. The flavor is great and preparation is actually quite simple. It does help to start with good quality chili. I?ve never been satisfied with the pods found in a typical grocery store. I get my dried New Mexico chili pods from Hatch County whenever I visit. You can order Hatch Chili online as well. As a personal preference, I also added a 1/2tsp of ground cumin when I made this. This sauce freezes well so make plenty and save some for later. Thanks Food Network!

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Perfect, looked all over "food network" website for an authentic, homemade,from sctatch recipe fo Enchilada Sauce-found this, and I THANK YOU very kindly, my Enchiladas were a smash hit!----Rebecca

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Too bitter for me.

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This recipe was so easy and it was delicious! My guests raved about this sauce!