Puttanesca Sauce

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The origins of this sauce are obscured in legend and lore. In Italian, 
salsa puttanesca literally means "harlot's sauce" and was thought to be 
a favorite meal of prostitutes because it was nourishing--and quick to 
make. Another source implies that it was a favorite sauce of married 
ladies who were having an affair; they would come home late and make 
this rich sauce which smelled as though it had been cooking all day. It 
can be served over your favorite pasta; or, spread it on Italian bread, 
top with parmesan cheese, and broil it for a hearty sandwich.

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup onion, minced
1 tablespoon capers, chopped
6 ripe tomatoes, peeled, seeded and coarsely chopped
3 tablespoons tomato paste
1/2 cup chopped black olives
2 tablespoons fresh basil or 1 tablespoon dried
3 tablespoons chopped Italian parsley
1 tablespoon crushed red New Mexican chile
1 cup beef or chicken stock
Salt and pepper to taste

Instructions

Heat the oil in a large, heavy skillet and saute the garlic, onion, and 
capers for 2 minutes. Add the chopped tomatoes and saute for 1 minute. 
Stir in the remaining ingredients, except the stock and salt and pepper, 
and bring to a boil. Turn the heat to low and add 1/2 cup of the stock 
and stir. Cover and simmer 15 minutes; stir again and add more stock if 
the mixture starts getting too thick. Simmer, uncovered, for another 15 
minutes. The mixture should be slightly thick and chunky.
Red Chile Sauce

New Mexico Red Chile Sauce

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The chiles that are traditionally used for Chile Colorado (red chile sauce) are the ones that are plucked off the ristras. Ristras, those strings of dried chiles that adorn houses in New Mexico are not just for decoration they are used for cooking also. This is a basic sauce that is used in any Southwestern recipe that calls for a red sauce such as enchiladas or tamales or as in the above recipe for Posole.

Classic New Mexico Green Chile Sauce

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This all-purpose sauce recipe is from the southern part of New Mexico, 
where green chile is the one of the state's top food crops and is used 
more commonly than the red form. It is a great topping for enchiladas 
and is often served over scrambled eggs. Variations: To thicken the 
sauce, make a roux by sauteing 1 tablespoon flour in 1 tablespoon 
vegetable oil, taking care not to let it burn. Slowly stir the roux into 
the sauce and cook to the desired thickness. Coriander and Mexican 
oregano may be added to taste. For added heat, add more New Mexican 
chiles or a serrano or two.

Ingredients

1 small onion, chopped
2 cloves garlic, minced (optional)
2 tablespoons vegetable oil
6 green New Mexican chiles, roasted, peeled, seeds and stems removed, 
chopped
1/2 teaspoon ground cumin
2 cups chicken broth or water

Instructions

In a pan, saute the onion and garlic in 2 tablespoons of oil until soft.
Add the chile, cumin, and water and simmer for 1/2 hour. The sauce may 
be pureed in a blender to the desired consistency.

Dave’s Fresh Red Chile Sauce

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This method of making chile sauce differs from others using fresh New 
Mexican chiles because these chiles aren't roasted and peeled first. 
Because of the high sugar content of fresh red chiles, this sauce is 
sweeter than most. I harvested some chiles from his garden one late 
summer day, made a batch of this sauce, and ate every drop as a soup! It 
makes a tasty enchilada sauce, too.

Ingredients

1/4 cup vegetable oil
8 fresh red New Mexican chiles, seeds and stems removed, chopped (or 
more, to taste)
1 large onion, chopped
3 cloves garlic
4 cups water
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
1/2 teaspoon Mexican oregano leaves
Salt to taste

Instructions

Heat the oil in a large saucepan and saute the chiles, onion, and garlic 
until the onion is soft, about 7 minutes.
Add the remaining ingredients, bring to a boil, then reduce the heat and 
simmer for 1 hour, uncovered.
In a blender, puree the sauce in batches and return it to the saucepan. 
Cook until the sauce thickens to the desired consistency. Add salt to taste.

Chipotle BBQ Sauce

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The smoked red jalapeño, known as the chipotle chile, has gained such 
popularity that there's even a couple of cookbooks devoted to it! It 
particularly works well with barbecuing and grilling, both of which have 
considerable smoke associated with them.

Ingredients

3 dried chipotle chiles
1 cup water
1 1/2 tablespoons vegetable oil
1 medium onion, chopped fine
2 cloves garlic, minced
2 red bell peppers, quartered, seeds removed
2 onions, sliced thickly
3 tomatoes, cut in half
2 cups ketchup
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/4 cup brown sugar

Instructions

In a bowl, combine the chipotle chiles with very hot water and soak for 
60 minutes or more to soften. Chop the chipotles finely. In a medium 
saucepan, heat the oil and saute the onion. After the onion is 
translucent, add the garlic and continue to saute for 2 minutes.
To roast the bell peppers, onions, and tomatoes, place them on the grill 
over a medium fire and grill until they are soft and slightly blackened. 
Remove, peel, and chop the vegetables.
In a large sauce pan, combine all the ingredients and bring the mixture 
to a low boil over a medium heat. Reduce the heat and simmer for 20 
minutes. Let the mixture cool and puree in a blender or food processor 
until smooth. You can thin the mixture with water if you so desire.