This is it. Prepare to be dissatisfied with any off-the-shelf red chile from this day forth. We’re about to embark on an adventure from which there is no turning back. Making your own red chile is exactly like Fight Club, but the opposite, so, it’s more like Crossfit: you’ll be telling everyone about it and begging them to try it.
You most certainly can! Start with mild pods and if that’s still not mild enough, use half the amount of red chile pods and [sacrilege] throw in a few roasted red bell peppers. If you tell anyone I told you to do this I’ll be banned from New Mexico and mainly family get togethers for life. So, I didn’t say anything.
Can I make it hotter than the sun?
Please do! Use extra hot red chile pods. Still not enough? Scrape the insides (the white flesh) of a habanero and throw it in the blender. That’ll cure what ails ya.
Destem and deseed (is that even a word?) your red chile pods. If they need it, give your pods a quick rinse.
Place water and red chile pods in sauce pan and bring to a boil. Reduce heat and simmer (with a lid on!) for 20-minutes or until the flesh and skin separate when rolled in your fingers. See video for tips!
Pull out the red chile pods and set in blender. Add in 2-cups of chile water (it should be a nice reddish brown color), your salt, honey, roasted garlic, and Mexican oregano. Blend the royal spices out of it.
Seriously, it takes about 3 minutes of straight blending until the red chile sauce is silky, shiny, and smooth.
Check to see that it pours nicely. Again, the video shows a comparison that is helpful.
Taste. Salt more if you need to, and go slather some breakfast burritos! [LINK BREAKFAST BURRITO]