Red Chile

Red Chile

0 comments This post may contain affiliate links. For more information click here.

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.

But, not in an annoying way.

Red Chile



Let’s do this!

Start by destemming and deseeding your red chiles. Put another way without weird faux verbs: remove your chile stems and seeds.

Type-A Chef Top Tip: A few seeds are okay. Don’t panic. Calm your breathing. It’s going to be okay.

Throw those in your water and bring them to a boil. Cover and reduce heat to super low (unless you really want to clean your stovetop… who knows, you could be THAT person).

When they’re soft, throw them in your hulky blender, along with the rest of the ingredients and…

Blend. Blend. Keep blending. BLEND!

Check to make sure that your red chile isn’t either too thick or too runny. Too runny? Add more garlic. Too thick? More chile water! Not smooth? BLEND SOME MORE!!!



Can I make my red chile less spicy?

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.


Pinto Beans

Green Chile Pizza

Red Chile Ranch

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
New Mexican Red Chile

Red Chile

  • Author: Ben
  • Total Time: 30 minutes
  • Yield: 2.5 cups (of pure chile goodness) 1x
  • Diet: Gluten Free


Authentic New Mexican Red Chile From Scratch


  • 12 New Mexican red chile pods
  • head of roasted garlic
  • 1/2 tsp (2.5 ml) Mexican oregano
  • 1 tsp (5 ml) honey 
  • 5 cups (1200 ml) water
  • 1 1/2 tsp (7.5 ml) salt


Commence Greatness

  1. Destem and deseed (is that even a word?) your red chile pods. If they need it, give your pods a quick rinse.
  2. 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!
  3. 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.
  4. Keep blending.
  5. Seriously, it takes about 3 minutes of straight blending until the red chile sauce is silky, shiny, and smooth.
  6. Check to see that it pours nicely. Again, the video shows a comparison that is helpful.
  7. Taste. Salt more if you need to, and go slather some breakfast burritos! [LINK BREAKFAST BURRITO]



If you don’t get a glossy-smooth chile after blending, add a bit more of the red chile water and blend again for a few more minutes. You really can’t over blend this.

  • Prep Time: 10 minutes (if you already have roasted garlic)
  • Cook Time: 20 minutes
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: New Mexican

Keywords: New Mexican Red Chile, Red Chile Recipe, Salsa, Mexican Chile Recipe, Red Chile Sauce

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe rating