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This  famous sauce can be used in any recipe calling for a “red sauce” and is also used with traditional foods such as beans, tacos, tamales and enchiladas

10 dried Red New Mexican Chiles

1 medium onion, chopped

2 cloves of garlic, chopped

2 tablespoons of bacon drippings or vegetable oil

1/2 teaspoon ground cumin (optional)

3 cups water

Arrange the chiles on a baking pan and place in a 200 oven for 5 minutes or until the chiles smell like they are toasted. Be careful they don’t burn! Remove the stems and seeds.

Sauté the onions and garlic in the oil until soft.

Place all of the ingredients into a blender with a cup of the water and puree until smooth. Stir in the additional water, bring to a boil, reduce the heat and simmer for an hour. The sauce should be smooth and thick.

To make this sauce from ground red chiles: Use 3/4 cup of powdered red chile, 3 tablespoons of Crisco, 3 tablespoons of flour, 1 medium onion (chopped), 2 cloves of garlic (chopped) and 2 to 3 cups of water. Melt 2 tablespoons of the shortening, slowly stir in the flour, and cook the roux over a medium heat until browned, stirring constantly or it will burn. Add the onions, garlic, 1 tablespoon of Crisco and sauté until the onion is soft. Stir in the chile powder and heat for 1 minute. Add the water, bring to a boil then reduce the heat and simmer for an hour.