How to Make Red Chile Salsa

The red chile sauce can be used with venison to marinate with or even as an enchilada sauce. Frankly, it can be used for many delicious, authentic N.Mex. or Mexican dishes. Your creativity is waiting, not to mention your taste buds. You will never again bypass red chile pods in the stores or in the fields.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• A bag or two of dried red chile pods purchased at your local grocery store or from a visit to the fields in summer
• A pair of scissors to cut off the stems
• A collander to rinse off the chile pods and wash away any dust or seeds
• An electric blender to blend the 8 red chile pods, one cup of water, two cloves and a pinch of salt
• To taste: Some white flour tortilla (or even a slice of white bread to stave off any heat from the chile
• A medium size jar with a lid in order to store the salsa

1. Buy your dried, red chile pods in a bag from the grocery store. If you do not have fresh garlic pods, buy those as well. Cut off the stems with a pair of scissors and rinse them in a colander.
2. Use 8 dried, red chile pods to one cup of hot water blended with 2 cloves of garlic and a pinch of salt.
3. Take a slice of white flour tortilla or a slice of white bread to benefit fully from the rich, aromatic, sweet taste of the salsa. Store in a medium size jar with a lid in the fridge.
4. Take out the red chile salsa anytime you want an authentic N.Mex. taste to use with your scrambled eggs(or: over easy), marinated venison, posole, enchiladas, or just any N.Mex. or Mexican dish you desire either breakfast, lunch or dinner.

Tips & Warnings

• Make certain to purchase Las Cruces, or Hatch, N.Mex. dried, red chile pods. If you live in Colorado, buy them from Pueblo, Colorado. It is the sheer flavor that will dictate.
• Prepare yourself for the hot, piquant, biting flavor if you buy the hot variety. White bread or milk will cool your mouth down. Taste sparingly and do not hesitate to wash your hands repeatedly to remove any residual heat from your fingers. Avoid the eyes at all costs. Here we are talking about the super hot variety. Mild is not as much precaution, but you cannot be too careful.