Chiptole Barbecue Sauce

Dave DeWitt Recipes Leave a Comment

This sauce can keep in the refridgerator for up to a month.

Ingredients

yellow onions, olive oil, ketchup, bay leaves, molasses

Instructions

(From Chef Bill Gragg of Assets Grill, in Albuquerque, New Mexico. This is the sauce he uses for his barbecue pizza.)

  • 2 medium, finely diced yellow onions

  • 3 tablespoons olive oil

  • 2 #10 cans of ketchup

  • 14 ounces chipotle chile in adobo sauce, pureed

  • 4 bay leaves

  • 1 cup molasses

  • 1 cup brown sugar

  • 1 cup honey

In a large frying pan, sauté the onions in the olive oil. Add the ketchup and the rest of the ingredients, then simmer for two hours. This should keep in the refrigerator for up to a month.

Red Chile Sauce

Dave DeWitt Recipes Leave a Comment

The chiles that we traditionally use for this basic sauce are the ones we pull off our ristras or strings of chiles. Ristras are not just used for decoration here, we eat these chiles throughout the year in a variety of dishes. This sauce can be used in a number of ways, as a topping for enchiladas and tacos, as a basis for stew, or anything that calls for a red sauce.

Ingredients

  • 10 to 12 dried red New Mexican chiles, stems and seeds removed

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 2 tablespoons vegetable oil

  • 1 cup water

Instructions

Rinse off the chiles, place them in a pot and cover them with very hot water. Allow to sit for 15 to 20 minutes to soften. Drain and discard the water.

Sauté the onion and garlic in the oil until they are soft.Place all the ingredients, and the 1 cup of water, in a blender or food processor and puree until smooth. Strain the mixture, if desired, for a smooth sauce.

Mole Poblano

Mole Poblano de la Noche Buena

Dave DeWitt Recipes Leave a Comment

Use this sauce to accompany a variety of poultry dishes. Serve it in the traditional way, over a turkey breast, garnished with sesame seeds, or substitute sliced turkey, left over from your holiday feast. It also makes an excellent sauce for shredded turkey or chicken enchiladas.

Green Chile Sauce

Dave DeWitt Recipes Leave a Comment

This is another classic all-purpose sauce that is basic to the cuisine of New Mexico. It has its roots in the southern part of the state where the bulk of the green chile is grown. This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles. Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.

Ingredients

  • 1 small onion, chopped

  • 1 garlic clove, minced

  • 1 tablespoon vegetable oil

  • 1 to 1 ½ cups chopped green New Mexico chile, roasted and peeled

  • 1 small tomato, peeled and chopped

  • 2 to 3 cups chicken broth

  • 1/4 teaspoon ground cumin

  • 2 tablespoons cornstarch mixed with 3 tablespoons water

Instructions

Heat the oil in a saucepan over medium heat and saute the onion and garlic until soft.

Add the chile, tomato, broth, and cumin. Bring to a boil, reduce the heat and simmer the sauce for 10 minutes. Stir in the cornstarch mixture and continue to simmer for an additional 5 to 10 minutes to thicken.

Adjust the seasonings and serve.

Asian Chile Paste

Dave DeWitt Recipes Leave a Comment

This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

Ingredients

distilled white vinegar, garlic, vegtable oil, salt, water

Instructions

Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

  • 1 cup small fresh red chiles, stems removed, such as Thai, serrano, piquin, or japones

  • 1/3 cup distilled white vinegar

  • 8 cloves garlic, chopped

  • 3 tablespoons vegetable oil

  • 1 teaspoon salt

  • Water as needed

Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste.

Yield: 1 cup

Heat Scale: Hot