Louie Telles
My wife keeps us happy with this pretty simple red chile sauce:
Get 12 chile pods (these are from a farm in Las Cruces area); then she washes and takes the stems and seeds out. She says she breaks them apart into big pieces; then into the blender; fill the blender with a little under 2 cups of water; and blend for about 5 minutes (until there are "specks" left); then in a saucepan, heat up a tablespoon of olive oil (on medium low heat); mince up a large garlic clove and mix in but be careful not to burn the garlic; then shake in a teaspoon of flour (Wondra works best since it's finer); stir it into a little paste for about a minute; then pour in the red chile mixture from the blender - turn up to high heat until it comes to a boil; then turn down to simmer and pour in a 3/4's to a teaspoon of salt (to your taste) and a half teaspoon to 3/4's teaspoon of ground oregano. Just simmer for 20 minutes, uncovered and that's it. Let the chile do it's magic. Some people soak the chile first but if you blend it really really well and cook it for 20 minutes, it should be fine!!!
about 4 months ago · Report

Chile Monster
YUMMMMM!
about 4 months ago · Report

LaDonna Maxwell
Yep, that's pretty much what I do. Now I'm trying to figure out how to can it.
about a week ago · Report

Sandy Carlisle Bell
LaDonna, you can probably pour it into sterile pint. . .or quart for that matter. . .jars and process them, but I would process them in a regular pressure canner, not regular canner. They are very low acid, so you have to be very careful with them. Even if you put a tablespoon or two of vinegar in each jar, you still need the pressure. Have no idea how long to pressure them, but your home extension person should be able to tell you. I will do some checking here, though. Get back with you!
about a week ago · Report

Rick Taylor
I would like to know how too, LaDonna. Thank you , Sandy for any help.
about a week ago · Report

LaDonna Maxwell
Sandy, I know you have to pressure can it. That much I do know. What I don't know is how long and at what poundage. I have had zero luck on the net (I can find tons of "chili" and "salsa" recipes, but no straight red. Our extension officers and those from the entire state actually, have been out of town all week. Figures - I'm doing this when they're all at a convention.
about a week ago · Report

Sandy Carlisle Bell
OK, all. . .here's my research. If you are not familiar with canning and do not have a pressure canner, I wouldn't even attempt this. Red chile sauce. . .or even green chile sauce for that matter. . .must be processed in a steam pressure canner. Pint jars should be processed for 1 hr. 15 min. and quart jars for 1 hr. 30 min. at 10 pounds of pressure. This is because chiles are very low acid. . .you don't want to mess with botulism. . .it won't take away wrinkles! You could more easily freeze your chile sauce in pint or quart containers and be perfectly safe. Lots of times I pour liquids into quart freezer bag, seal, and lay them flat. . .they take up less room in your freezer.

Info directly out of my Ball Blue Book canning book, so I trust the information. If you are at an altitude over about 3,000 feet, you probably need to add some pressure to it. I'm in Farmington at just over a mile, so we adjust pressure up to 12 lbs. Also, be sure you have your pressure guage checked by your extension agent before using the canner if you haven't used it in a year or so. Hope this helps!
about a week ago · Report

LaDonna Maxwell
Sandy, I do actually freeze my chile, but my fear is that one of these days my freezer will go out and I've lost 100 lbs of red or green. Thanks for the info! :-)
about a week ago · Report

Judy Kirkham-Beville
I use chicken broth instead of water, a nice added layer of flavor.