Roasted Garlic Chimayo Red Chile Sauce
Ingredients
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2 tablespoons avocado oil or other neutral cooking oil
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1 small yellow onion, finely diced
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6 roasted garlic cloves, mashed
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2 tablespoons all-purpose flour
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1 teaspoon Mexican oregano
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3 cups low-sodium chicken or vegetable broth, plus more as needed
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1 teaspoon honey
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1 teaspoon apple cider vinegar
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3/4 teaspoon kosher salt, or to taste
Optional
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Extra Chimayo Heritage Red Chile Powder for a bolder chile flavor
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Additional broth for a thinner sauce
Instructions
1. Cook the Onion
Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until softened and beginning to turn golden around the edges. Letting the onion develop a little color adds extra depth to the finished sauce.
2. Add the Roasted Garlic
Stir in the mashed roasted garlic and cook for about 30 seconds, just until fragrant. Roasted garlic has a sweeter, mellower flavor than fresh garlic, making it a natural complement to Chimayo red chile.
3. Make the Roux
Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 1 minute. This creates a light roux that gives the sauce body without making it overly thick.
4. Bloom the Chimayo Red Chile
Reduce the heat slightly and stir in the Chimayo Heritage Red Chile Powder and Mexican oregano. Cook for 20 to 30 seconds, stirring constantly. This quick blooming step helps bring out the chile's aroma and flavor. Keep it moving and don't let the chile scorch, which can make the sauce bitter.
5. Add the Broth
Gradually whisk in the broth, adding about 1/2 cup at a time at first. Continue whisking until the sauce is smooth and all the broth has been incorporated. Increase the heat and bring the mixture to a gentle simmer.
6. Simmer
Reduce the heat to low and simmer uncovered for 15 to 20 minutes, stirring occasionally. As it cooks, the sauce will deepen in color and thicken slightly. If it becomes thicker than you'd like, stir in a little additional broth.
7. Finish the Sauce
Stir in the honey, apple cider vinegar and salt. Taste and adjust the seasoning as needed. The honey shouldn't make the sauce taste sweet. It simply helps round out the chile's natural earthy notes, while the vinegar adds a little brightness to the finished sauce. For an extra-smooth, restaurant-style consistency, carefully blend the sauce with an immersion blender.
Why Chimayo Heritage Red Chile Powder?
The chile is the heart of this recipe, which is why we use Chimayo Heritage Red Chile Powder rather than a generic chili seasoning blend. Chimayo chile is prized for its rich New Mexico flavor, with an earthy depth that works beautifully in classic red chile sauces. Because the chile is already dried and ground, you get all that flavor in a sauce that's simple enough to make on a weeknight.
It's an especially good option when you want the taste of New Mexico red chile without the additional step of rehydrating whole dried pods.
What Makes This Version Different?
Roasted garlic gives this sauce its extra layer of flavor. Instead of the sharper bite of fresh garlic, roasting transforms the cloves into something sweet, mellow and almost buttery. That flavor blends naturally with the earthy richness of Chimayo Heritage Red Chile Powder.
The honey and apple cider vinegar work together to balance the sauce without distracting from the chile. The result is familiar New Mexico comfort food with just enough of a twist to make it something special.
How to Use Chimayo Red Chile Sauce
This sauce belongs anywhere you'd normally reach for New Mexico red chile.
Try it:
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Over stacked or rolled enchiladas
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Smothered over breakfast burritos
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On huevos rancheros
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With tamales
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Over pinto beans
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With grilled or shredded chicken
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On breakfast tacos
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Over roasted potatoes
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With roasted vegetables
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Spooned over burgers
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Swirled into soups or stews
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As the starting point for carne adovada
And when someone asks "Red or green?", this sauce makes a pretty convincing case for red.
Storage
Allow the sauce to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days. You can also freeze the sauce in smaller portions. One-cup portions are especially handy for quick enchiladas, breakfast burritos or easy weeknight meals.
Recipe Notes
Want a stronger chile flavor? Add a little more Chimayo Heritage Red Chile Powder, keeping in mind that the sauce will continue developing in flavor as it simmers.
Make it vegetarian: Substitute vegetable broth for chicken broth.
Make it smoother: Blend the finished sauce with an immersion blender until silky.
Too thick? Whisk in additional broth a little at a time.
Too bitter? Add another small drizzle of honey, taste, and adjust gradually.
Want even more roasted flavor? Roast the onion along with the garlic before making the sauce.
Yield: About 3 cups
Prep Time: 10 minutes, plus time to roast garlic
Cook Time: 25 minutes
Total Time: About 35 minutes, plus garlic roasting time
